Apples add fruity flavor to the gravy that's served with this tender herb-rubbed pork roast. "Try serving it with baked apple slices, boiled potatoes or French bread", suggests Diane Hixon from Niceville, Florida.
INGREDIENTS
* 1 teaspoon dried thyme * 1 teaspoon rubbed sage * 1 teaspoon pepper * 1 boneless rolled pork loin roast (3 pounds) * 1 tablespoon canola oil * 1 cup chopped onion * 3 garlic cloves, minced * 1 large apple, peeled, cored and chopped * 1/2 cup frozen unsweetened apple juice concentrate, thawed * 1/2 teaspoon salt
SERVINGS 12 CATEGORY Main Dish PREP 35 min. COOK 55 min. TOTAL 90 min.
DIRECTIONS
Combine the thyme, sage and pepper; rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, saute onion and garlic until tender. Add the apple, apple juice concentrate and salt; bring to a boil. Return meat to the pan. Cover and bake at 325° for 55-75 minutes or until a meat thermometer reads 160°, basting occasionally with juices.Remove to a serving platter and keep warm. Pour cooking liquid into a measuring cup; skim off fat. Cool cooking liquid slightly; place in a blender or food processor. Cover and process until smooth. Serve with the roast. Yield: 12 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (3 ounces cooked pork with 2 tablespoons gravy) equals 219 calories, 9 g fat (3 g saturated fat), 68 mg cholesterol, 144 mg sodium, 8 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fruit.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
