Jurassic Pork Roast

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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.
Servings 8


  • 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 <a href="http://www.suttons


  • 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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