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1 4 lb/1.8 kg boneless pork top loin 1
3 cloves garlic, cut into thin slices 3
1 tsp salt 5 mL
1 tsp dried rosemary 5 mL
1/2 tsp coarsely ground pepper 2 mL
3 medium apples, cored and cut into wedges 3
1/4 cup packed brown sugar 60 mL
1/4 cup apple juice 60 mL
2 tbsp lemon juice 30 mL
2 tsp dry mustard 10 mL
Preheat oven to 325°F/160°C.
Cut small slits in pork roast; insert a piece of garlic in each slit. Combine salt, rosemary, and pepper; rub onto meat surface. Place roast on rack in shallow roasting pan. Insert a meat termometer. Roast, uncovered until meat thermometer reaches 145°F/62°C (approximately 1-1/2 hours). Spoon off any grease from roasting pan.
Combine apples, brown sugar, apple juice, lemon juice, and dry mustard. Spoon around roast. Roast, uncovered, for 30 to 45 minutes longer or until meat thermometer reaches 155°F/68°C and meat juices are clear.
Remove meat to platter and let stand for 10 minutes before slicing. (The meat temperature will rise during standing.) Remove rack from pan; stir apple mixture into pan juices. If desired, use a slotted spoon to remove apple wedges, and pass juices.
Chef's Note
Apples make a delicious accompaniment to Sunday night Pork Roast.
3 cloves garlic, cut into thin slices 3
1 tsp salt 5 mL
1 tsp dried rosemary 5 mL
1/2 tsp coarsely ground pepper 2 mL
3 medium apples, cored and cut into wedges 3
1/4 cup packed brown sugar 60 mL
1/4 cup apple juice 60 mL
2 tbsp lemon juice 30 mL
2 tsp dry mustard 10 mL
Preheat oven to 325°F/160°C.
Cut small slits in pork roast; insert a piece of garlic in each slit. Combine salt, rosemary, and pepper; rub onto meat surface. Place roast on rack in shallow roasting pan. Insert a meat termometer. Roast, uncovered until meat thermometer reaches 145°F/62°C (approximately 1-1/2 hours). Spoon off any grease from roasting pan.
Combine apples, brown sugar, apple juice, lemon juice, and dry mustard. Spoon around roast. Roast, uncovered, for 30 to 45 minutes longer or until meat thermometer reaches 155°F/68°C and meat juices are clear.
Remove meat to platter and let stand for 10 minutes before slicing. (The meat temperature will rise during standing.) Remove rack from pan; stir apple mixture into pan juices. If desired, use a slotted spoon to remove apple wedges, and pass juices.
Chef's Note
Apples make a delicious accompaniment to Sunday night Pork Roast.
