The aroma of this pork roast, with its
gravy full of autumn flavors, will bring your crowd in from their
touch football match or leaf raking. Serve with mashed potatoes
and cooked carrots.
Pork Roast
with Apple-Mustard Glaze
- 3-pound boneless pork
sirloin roast
1/2 of a 6-ounce can frozen apple juice concentrate, thawed
2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon Dijon-style mustard
1 teaspoon soy sauce
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
3 tart apples, cored and sliced in wedges
1 tablespoon cornstarch
- Place roast in shallow
roasting pan.
- Stir together apple juice
concentrate, vinegar, honey, mustard, soy sauce and seasonings
and brush over pork.
- Roast in a 350 degrees
F. oven for 45 minutes, basting occasionally with apple juice
mixture.
- Add apple wedges to roasting
pan and continue to roast another 30 to 45 minutes, until internal
temperature of roast is 155 to 160 degrees F.
- Remove from oven; strain
juices into saucepan. Add water to make 1 cup. Stir together
cornstarch and 1 tablespoon water; add to saucepan and cook and
stir over high heat until thickened and bubbly.
- Slice roast and serve
with apples and sauce.
Makes 8 servings.
Nutrition Facts
Calories 320 calories
Protein 37 grams
Fat 13 grams
Sodium 125 milligrams
Cholesterol 110 milligrams
Saturated Fat 4 grams
Carbohydrates 12 grams
Fiber 1 grams
Recipe provided courtesy
of Pork, The Other White Meat.
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