Braised Pork Roast with Apple Brandy Sauce

By Judy1

Cooked in the same pan with the roast, the chunky apple-brandy sauce picks up the herb rub's savory flavors.

Ingredients

• 1 (2 1/2-pound) rolled boned pork loin roast
• 1 tablespoon dried rubbed sage
• 1 1/2 teaspoons dried thyme
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• Cooking spray
• 1 teaspoon margarine
• 2 cups chopped onion
• 1/2 cup chopped celery
• 1/2 cup thawed apple juice concentrate, undiluted
• 1/2 cup applejack (apple brandy)
• 1 (10 1/2-ounce) can low-salt chicken broth
• 2 2/3 cups chopped peeled Granny Smith apple (about 1 pound)
• 1 tablespoon water
• 2 teaspoons cornstarch

Preparation

Step 1

Unroll roast; trim fat. Combine sage, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub inside surface of roast with one-third of sage mixture. Reroll roast, securing at 1-inch intervals with heavy string. Rub outside surface of roast with remaining sage mixture.

Preheat oven to 425°.

Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add roast; brown on all sides. Remove roast from pan; set aside. Melt margarine in pan. Add onion and celery, and sauté 5 minutes. Return roast to pan. Combine 1/2 teaspoon salt, 1/4 teaspoon pepper, apple juice, applejack, and broth; pour over roast.

Insert a meat thermometer into thickest portion of roast. Cover and bake at 425° for 20 minutes; reduce oven temperature to 325° (do not remove roast from oven), and bake 30 minutes. Add apple; cover and bake an additional 30 minutes or until meat thermometer registers 160° (slightly pink). Remove roast from pan, reserving cooking liquid. Place roast on a platter; cover with foil. Let stand 10 minutes.

Combine water and cornstarch, and stir into reserved cooking liquid. Bring mixture to a boil, and cook 1 minute or until sauce is slightly thick. Serve sauce with pork.

Note: Use 1 cup apple juice concentrate and omit apple brandy, if desired.