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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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