It's fall in Minnesota, the leaves are red and yellow, the air is cool and the sun is shining. It's the perfect time for Apple Pork Roast. Fill the house with the smell of apple and tempt your family to the dinner table!
3 1/2- to 4-lb boneless pork top loin roast
3 clove garlic, cut into thin slices
1 tsp coarse salt or regular salt
1 tsp dried rosemary, crushed
1/2 ts[ coarsely ground black pepper
3 medium apples, I suggest something tart like honey crisp
1/4 cup packed brown sugar
1/4 cup apple cider
2 tablespoons lemon juice
3 1/2- to 4-lb boneless pork top loin roast
3 clove garlic, cut into thin slices
1 tsp coarse salt or regular salt
1 tsp dried rosemary, crushed
1/2 ts[ coarsely ground black pepper
3 medium apples, I suggest something tart like honey crisp
1/4 cup packed brown sugar
1/4 cup apple cider
2 tablespoons lemon juice
Directions
Trim fat from meat. Cut a few slits about an inch deep in meat; insert a piece of garlic in each slit. Make the rub in a small bowl by combining salt, rosemary, and pepper. Sprinkle evenly over meat; rub in with your fingers.Place roast on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, in a 325° oven for 1 1/4 to 1 3/4 hours or until the meat thermometer registers 145°.
Spoon off any fat in roasting pan.
In a large bowl combine the apples, brown sugar, apple juice, lemon juice. Spoon the apple mixture around meat.
Roast, uncovered, for 30 to 45 minutes more or until meat thermometer registers 155°.
Transfer meat to a serving platter. Cover meat with foil; let stand for 10 minutes before slicing. (The internal temperature will rise about 5° during standing.)
Remove the rack from the roasting pan. Stir the apple wedges into the pan juices. Serve with the meat.
