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2
teaspoons snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
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1
clove garlic, minced
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1
teaspoon olive oil or cooking oil
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1
1 1/2 - 2 pound boneless pork top loin roast (single loin)
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1
cup apple juice
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1/3
cup sliced leek (1 medium) or chopped onion
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1
small Golden Delicious or Granny Smith apple, cored and chopped
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2
teaspoons cornstarch
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2
tablespoons white wine vinegar
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1/4
teaspoon salt
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1/8
teaspoon pepper
1. In a small bowl combine rosemary, garlic, and olive oil. Rub evenly over the roast. Place the prepared roast on a rack in a shallow roasting pan. Insert a meat thermometer in center of roast. Roast, uncovered, in a 325 degree F oven for 1 to 1-1/2 hours or until the thermometer registers 160 degrees F. Transfer roast to a warm serving platter. Keep roast warm. Reserve 2 tablespoons of the pan drippings.
2. In a medium saucepan bring 3/4 cup of the apple juice to boiling. Add leek and apple; reduce heat. Cover and simmer for 4 minutes or just until tender. Stir together remaining 1/4 cup apple juice and the cornstarch. Stir into leek mixture. Stir in reserved pan drippings, vinegar, salt, and pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
3. To serve, cut roast into slices and pass sauce with roast. Makes 6 to 8 servings.
- Servings Per Recipe 6,
- Calories 222,
- Protein (gm) 25,
- Carbohydrate (gm) 9,
- Fat, total (gm) 9,
- Cholesterol (mg) 69,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 142,
- Percent Daily Values are based on a 2,000 calorie diet
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