Pennsylvania Dutch Pork Roast

• 4 lb. boneless loin of pork
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 c. apple cider or juice
• 1 c. chicken broth
• 1 1/2 tsp. dried thyme leaves
• 1 1/2 lb. raw red new potatoes, quartered
• 4 celery stalks, cut into 2-inch pieces
• 2 medium Granny Smith apples, cored and cut in wedges
• 1 Tbsp. cornstarch

1. Preheat oven to 350u0b0.
2. Place pork in roasting pan, fat side up; sprinkle with 1 teaspoon salt and the pepper.
3. Roast 1 hour. Pour apple cider and chicken broth into pan; add thyme and potatoes.
4. Bake, covered with foil, for 1 hour.
5. Scatter celery around pork and baste vegetables with pan drippings.
6. Sprinkle with remaining 1/2 teaspoon of salt and bake, covered, for 30 minutes.
7. Scatter apples around pork and bake, covered, 10 minutes, or until meat thermometer registers 170u0b0 in center of roast.
8. Transfer pork and vegetable mixture to serving platter; keep warm.

boneless loin of pork, salt, pepper, apple cider, chicken broth, thyme, red new potatoes, celery stalks, apples, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=347215 (may not work)