Apple Orchard Pork Roast

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• 1 boneless whole pork loin roast (3 to 4 pounds)
• 1 garlic clove, peeled and halved
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 fresh sage leaves
• 3 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 3 large tart apples, cut into wedges
• 2 medium onions, cut into chunks
• 4 garlic cloves, thinly sliced
• 1/4 cup butter, cubed
• 1-2/3 cups sparkling apple cider, divided
• 1 tablespoon soy sauce
• 1/4 cup sour cream

Preheat oven to 350°. Place roast in a shallow roasting pan; rub with garlic 

halves and sprinkle with salt and pepper. Top with herbs. Arrange apples, 

onions and sliced garlic around roast; dot with butter. Combine 1 cup cider 

and soy sauce; pour over top.

Bake, uncovered, 1-1/4 to 1-1/2 hours or until meat reaches desired doneness 

(for medium-rare, a thermometer should read 145°; medium, 160°), basting 

occasionally with pan juices. Remove the roast, apples and onions to a serving 

platter; keep warm. Let stand 10 minutes before slicing.

Meanwhile, skim fat from pan juices; transfer juices to a small saucepan. Add 

remaining cider. Bring to a boil. Remove from heat; whisk in sour cream until 

smooth. Serve with pork.Yield: 8 servings (1 cup sauce).

Nutritional Facts

6 ounces cooked pork with 1/2 cup fruit mixture and 2 tablespoons sauce equals 359 calories, 15 g fat (7 g saturated fat), 105 mg cholesterol, 506 mg sodium, 21 g carbohydrate, 3 g fiber, 34 g protein.