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[nverland]

Apple Orchard Pork Roast

8 Servings
Prep: 25 min.
Bake: 1-1/4 hours + standing


Ingredients

1 boneless whole pork loin roast (3 to 4 pounds)
1 garlic clove, peeled and halved
1 teaspoon salt
1/2 teaspoon pepper
6 fresh sage leaves
3 fresh rosemary sprigs
3 fresh thyme sprigs
3 large tart apples, cut into wedges
2 medium onions, cut into chunks
4 garlic cloves, thinly sliced
1/4 cup butter, cubed
1-2/3 cups sparkling apple cider, divided
1 tablespoon soy sauce
1/4 cup sour cream


Directions

Place roast in a shallow roasting pan; rub with garlic halves and sprinkle with salt and pepper. Top with herbs. Arrange the apples, onions and sliced garlic around roast; dot with butter. Combine 1 cup cider and soy sauce; pour over top.

Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°, basting occasionally with pan juices. Remove the roast, apples and onions to a serving platter; keep warm. Let stand for 10 minutes before slicing.

Meanwhile, skim fat from pan juices; transfer juices to a small saucepan. Add remaining cider. Bring to a boil. Remove from the heat; whisk in sour cream until smooth. Serve with pork. Yield: 8 servings (1 cup sauce).


Nutrition Facts: 6 ounces cooked pork with 1/2 cup fruit mixture and 2 tablespoons sauce equals 359 calories, 15 g fat (7 g saturated fat), 105 mg cholesterol, 506 mg sodium, 21 g carbohydrate, 3 g fiber, 34 g protein.