Apple Pork Roast

• 1 boneless pork loin roast (3 pounds)
• 2 garlic cloves, sliced
• 2 tablespoons Dijon mustard
• 1 teaspoon red wine vinegar
• 3/4 teaspoon dried thyme
• 1/2 teaspoon rubbed sage
• 3/4 cup reduced-sodium beef broth
• 3/4 cup unsweetened apple juice
• 1/4 cup apricot jam
• 1-1/2 cups chopped peeled apples
• 1 tablespoon cornstarch
• 1 tablespoon reduced-fat sour cream

1. Cut eight to ten 1-in. slits in top of roast; insert garlic slices. In a
2. coated with cooking spray, brown roast on all sides. Transfer to a roasting pan.
3. In a small bowl, combine the mustard, vinegar, thyme and sage; brush over roast. In a small saucepan, combine the broth, apple juice and jam. Cook and stir over medium heat until jam is melted; pour over roast. Arrange apples around roast.
4. Cover and bake at 350u0b0 for 1 to 1-1/4 hours or until a thermometer reads 145u0b0, basting occasionally. Remove roast to a warm serving platter; let stand for 10 minutes before slicing.
5. Meanwhile, skim fat from pan juices. Set aside 1/2 cup juices; pour remaining juices and apples into a large saucepan. Combine cornstarch and sour cream until smooth; stir into reserved pan juices. Stir into saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Serve with roast.

pork loin, garlic, mustard, red wine vinegar, thyme, sage, beef broth, apple juice, apricot jam, peeled apples, cornstarch, sour cream

Taken from www.tasteofhome.com/recipes/apple-pork-roast/ (may not work)