Roasted on the convection setting. Turned our really nice but needed less time. Need to keep an eye on liquids in the bottom of the pan. Served this with a brussel sprout, potatoe, and spinach gratin. Nice pairing.
Apple Pork Roast
Stand: 10 Minutes
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- 1 boneless pork loin roast (3 pounds)
- 2 garlic cloves, sliced
- 2 tablespoon(s) Dijon mustard
- 1 tablespoon(s) red wine vinegar
- 3/4 teaspoon(s) dried thyme
- 1/2 teaspoon(s) rubbed sage
- 3/4 cup(s) reduced-sodium beef broth
- 3/4 cup(s) unsweetened apple juice
- 1/4 cup(s) apricot jam
- 1 1/2 cup(s) chopped peeled apples
- 1 tablespoon(s) cornstarch
- 1 tablespoon(s) reduced-fat sour cream
- • Cut eight to ten 1-in. slits in top of roast; insert garlic slices. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a roasting pan.
- • In a small bowl, combine the mustard, vinegar, thyme and sage; brush over roast. In a small saucepan, combine the broth, apple juice and jam. Cook and stir over medium heat until jam is melted; pour over roast. Arrange apples around roast.
- • Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°, basting occasionally. Remove roast to a warm serving platter; let stand for 10 minutes before slicing.
- • Meanwhile, skim fat from pan juices. Set aside 1/2 cup juices; pour remaining juices and apples into a large saucepan. Combine cornstarch and sour cream until smooth; stir into reserved pan juices. Stir into saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Serve with roast.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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