Saucy Apple Pork Roast
|Boneless pork top loin roast||4 Pound, tied (Double Loin, 1 Piece)|
|Boneless pork loin roast||4 Pound, tied (Double Loin, 1 Piece)|
|Garlic||3 Clove (15 gm), cut into thin slices|
|Coarse salt/Salt||1 Teaspoon|
|Dried rosemary||1 Teaspoon, crushed|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|Apples||3 Medium, cored and cut into wedges|
|Apple juice/Apple cider||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Dry mustard||2 Teaspoon|
Trim fat from meat.
Cut small slits (about 1/2 inch wide and 1 inch deep) in meat; insert a slice of garlic in each slit.
In a small bowl combine salt, rosemary, and black pepper.
Rub rosemary mixture evenly over meat.
Place meat on a rack in a shallow roasting pan.
Insert a meat thermometer into center of meat.
Roast in a 325Â° oven about 2 hours or until meat thermometer registers 155Â°F.
Meanwhile, in a large bowl combine, apples, apple juice, brown sugar, lemon juice, and dry mustard.
Add apple mixture to roasting pan the last 30 minutes of roasting.
Transfer meat to a serving platter.
Cover meat loosely with foil; let stand for minutes (the meat's temperature will rise 5Â°F during standing).
Remove the rack from roasting pan.
Stir the apple wedges into pan juices.
Cut the meat into slices.