Roast Pork Loin with Apple-Spice Sauce
1 5 pound pork loin center rib roast, backbone loosened
2 cups chopped apple
1/2 cup finely-chopped onion
1 small clove garlic, minced
1 tablespoon butter or margarine
1 tablespoon cornstarch
1 teaspoon instant chicken bouillon granules
1/4 teaspoon ground nutmeg
1/8 teaspoon white pepper
1-1/4 cups Martinelli’s Cider or Apple Juice
Trim fat from meat. If desired, sprinkle with salt and pepper. Place roast, rib side down, in a shallow roasting pan. Insert a meat thermometer. Roast in a 325 degree oven for 1 1/2 to 3 hours or till thermometer registers 170° (well done). Cover with foil and let stand 15 minutes before carving.
For sauce, in a saucepan cook apple, onion and garlic in margarine till tender. Stir in cornstarch, bouillon granules, nutmeg and pepper. Add Apple Juice or Cider all at once. Cook and stir till bubbly. Cook and stir 1 minute more. To serve, slice between ribs and pass sauce. Serves 8-10.
Better Homes & Gardens® New Cook Book, 1989 |
