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

Recipe by Cooking Light November 1997

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Recipe Summary

Yield:
8 servings (serving size: 3 ounces of pork and 1/3 cup of sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

259 calories; calories from fat 34%; fat 9.7g; saturated fat 3.2g; mono fat 4.2g; poly fat 1.2g; protein 24.6g; carbohydrates 18g; fiber 2g; cholesterol 68mg; iron 1.9mg; sodium 396mg; calcium 34mg.