Apple Pork Roast

Ingredients

• 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

Preparation

1. • 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.
2. • 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.
3. • 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.
4. • 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.