Recipe: Jurassic Pork Roast with Apple Gravy

JURASSIC PORK ROAST

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 low-sodium, reduced-fat beef broth
3/4 cup unsweetened apple juice
1/4 cup apricot jam
FOR THE APPLE GRAVY:
1 1/2 cups peeled and chopped Granny Smith apples
1 tablespoon low-fat sour cream
1 tablespoon cornstarch

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 degrees F for 1 1/4 to 1 1/2 hours, basting every 30 minutes or so. Remove roast from pan and keep warm.

TO MAKE THE APPLE GRAVY:
Reserve 1/2 cup pan juices. Pour remaining pan juices into a medium saucepan. Skim off as much fat as possible. Add the chopped apple to the pan.

Into reserved 1/2 cup pan juices, add sour cream and mix well. Add cornstarch and blend again until smooth; set aside.

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.

Makes 8 servings
Source: Looneyspoons: Low-Fat Food Made Fun! by Janet and Greta Podleski