YIELD Makes 14 to 16 servings
|2||cloves garlic, minced|
|1||teaspoon coarse salt|
|1||teaspoon dried rosemary|
|1/2||teaspoon dried thyme|
|1/2||teaspoon black pepper|
|1||boneless center cut pork loin roast (4 to 5 pounds)|
|2||large tart apples, peeled, cored and thinly sliced (about 2 cups)|
|1||medium onion, cut into thin strips (about 1 cup)|
|2||tablespoons brown sugar|
|1||teaspoon Dijon mustard|
|1||cup apple cider or apple juice|
- Preheat oven to 325°F. Combine garlic, salt, rosemary, thyme and pepper in small bowl. Cut lengthwise down roast almost to, but not through bottom. Open like a book. Rub half of garlic mixture onto cut sides of pork.
- Melt butter in large skillet over medium-high heat. Add apples and onion; cook and stir 5 to 10 minutes or until soft. Stir in brown sugar and mustard. Spread mixture evenly onto one cut side of roast. Close halves; tie roast with kitchen string at 2-inch intervals. Place roast on rack in shallow roasting pan. Pour apple cider over roast. Rub outside of roast with remaining garlic mixture.
- Roast, uncovered, basting frequently with pan drippings 2 to 2-1/2 hours or until thermometer inserted into thickest part of roast registers 155°F. Remove roast from oven; let stand 15 minutes before slicing. (Internal temperature will continue to rise 5°F to 10°F during stand time.) Carve roast crosswise to serve.
|Serving Size:||1/2-inch slice|
|Total Fat||10 g|
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