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Home > Meat Dishes > Pork
Jurassic Pork Roast
On one of our many archaeological expeditions, we unearthed this prehistoric recipe for a spectacular and succulent pork roast. We later discovered that it was voted "best low-fat pork dish" by Cavemopolitan Magazine.
Serves: 8
Ingredients:
- 1 boneless pork top loin roast (3 pounds)
- 2 cloves garlic, thinly sliced
- 2 tablespoons Dijon mustard
- 1 teaspoon red wine vinegar
- 3/4 teaspoon ground thyme
- 1/2 teaspoon ground sage
- 3/4 cup low-sodium, reduced-fat beef broth
- 3/4 cup unsweetened apple juice
- 1/4 cup apricot jam
- 1-1/2 cups peeled and chopped Granny Smith apples
- 1 tablespoon low-fat sour cream
- 1 tablespoon cornstarch
Cut 8 deep slits in the top of roast using a very sharp knife. Insert garlic into slits.
Mix mustard, vinegar, thyme, and sage in a small bowl. Using a pastry brush, coat roast with all of the mustard mixture. Place roast in roasting pan.
Warm the broth, apple juice, and jam in a small saucepan over medium-high heat until jam melts. Pour over roast. Arrange chopped apples around roast. Cover. Roast at 350 for 1-1/4 to 1-1/2 hours, basting every 30 minutes or so.
Remove roast from pan and keep warm. Reserve 1/2 cup pan juices. Pour remaining pan juices and apples into a medium saucepan. Skim off as much fat as possible. Into reserved 1/2 cup pan juices, add sour cream and mix well. Add cornstarch and blend again until smooth.
Bring pan juices and apples (in saucepan) to a boil. Whisk in sour cream mixture and cook over medium-high heat for 2 minutes, until bubbly and thickened. Serve apple gravy over thin slices of pork roast.
Recipe from:
 Looneyspoons: Low-Fat Food Made Fun!
by Janet & Greta Podleski
Cartoons by Ted Martin
Granet Publishing, Inc.
Distributed by Prima Publishing
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