Ingredients Jump to Instructions ↓

  1. 1 boneless pork top loin roast (3 pounds)

  2. 2 cloves garlic, thinly sliced

  3. 2 tablespoons Dijon mustard

  4. 1 teaspoon red wine vinegar

  5. 3/4 teaspoon ground thyme

  6. 1/2 teaspoon ground sage

  7. 3/4 cup low-sodium, reduced-fat beef broth

  8. 3/4 cup unsweetened apple juice

  9. 1/4 cup apricot jam

  10. 1-1/2 cups peeled and chopped Granny Smith apples

  11. 1 tablespoon low-fat sour cream

  12. 1 tablespoon cornstarch

Instructions Jump to Ingredients ↑

  1. Instructions 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 for 1-1/4 to 1-1/2 hours, basting every 30 minutes or so. Remove roast from pan and keep warm. Reserve 1/2 cup pan juices. Pour remaining pan juices and apples into a medium saucepan. Skim off as much fat as possible. Into reserved 1/2 cup pan juices, add sour cream and mix well. Add cornstarch and blend again until smooth. 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. Recipe from: Looneyspoons: Low-Fat Food Made Fun! by Janet & Greta Podleski Cartoons by Ted Martin Granet Publishing, Inc. Distributed by Prima Publishing


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