- 2 cloves garlic, minced
- 1 teaspoon coarse salt
- 1 teaspoon dried rosemary leaves
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon freshly ground black pepper
- 1 boneless center cut pork loin roast (4 to 5 pounds)
- 1 tablespoon butter
- 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. Cutting 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.
Serve with broccoli or Brussels sprouts, buttered noodles tossed with grated parmesan, and a tomato and cucumber salad.
Nutritional Information: Nutrients per Serving:
Total Fat: 10 g
Cholesterol: 57 mg
Sodium: 184 mg