Jurasic Pork Roast

This little piggy deserves nothing but the hungriest of families at the table! A delicious flash back to my childhood.

Servings: 8

• 1 boneless pork top loin roast (3 pounds)

• 2 cloves garlic, thinly sliced

• 2 tablespoons Dijon mustard

• 1 teaspoon red wine vinegar

• 3/4 teaspoon ground thyme

• 1/2 teaspoon ground sage

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

• 3/4 cup unsweetened apple juice

• 1/4 cup apricot jam

• 1-1/2 cups peeled and chopped Granny Smith apples

• 1 tablespoon low-fat sour cream

• 1 tablespoon cornstarch

1. Cut 8 deep slits in the top of roast. Using a very sharp knife. Insert garlic into slits.

2. 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.

3. 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.

4. 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.

5. 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.