Prep 15 mins
Cook 2 hrs
A very easy roast with an interesting sauce.
- 2 -3 lbs rolled pork loin roast
- 2 baking apples
- 1 large onion
- 1 1⁄2 teaspoons minced garlic
- 1⁄4 teaspoon ginger powder
- 1⁄2 teaspoon thyme
- 1⁄8 teaspoon black pepper, coarsely ground
- 3⁄4 teaspoon rosemary, crumbled
- 1⁄4 teaspoon salt
- 1 1⁄2 tablespoons vegetable oil
- 2 tablespoons water
- 3⁄4 cup water
- 1⁄2 cup apple juice
- 2 teaspoons cornstarch, mixed in
- 2 tablespoons cold water
- Preheat oven to 425°F.
- Combine garlic, ginger, thyme, pepper, rosemary and salt together and set aside.
- Brush the roast with oil.
- Apply spice mixture all over the meat.
- Peel, core and slice the apples.
- Peel and slice the onion.
- Rub the apples and onions with the vegetable oil.
- Place the apples and onions in the roasting pan, put the roast on top and place in oven, uncovered and bake for 10 minutes.
- Reduce heat to 350°F and continue to bake 1 1/2 to 2 hours until internal temperature of the roast reaches 155°F.
- Remove from oven and place on serving platter.
- Cover with foil and let rest 5 minutes.
- Using a blender, puree the apples and onions.
- Pour the water and apple juice into the serving pan and stir to scrape up all the bits in pan.
- Strain into a small saucepan.
- Add the pureed apples and onions, heat to a rapid simmer.
- Drizzle in the cornstarch mix, whisking until thickened.
- Only use as much cornstarch mixture as you need to thicken gravy to desired consistency.
- Cut roast into slices and arrange on platter, drizzle with gravy or serve gravy on the side.
This was very good. I did adapt it by putting it in the crockpot, but did not change a thing otherwise. My children loved the "applesauce" as they put it. Definately will make again.
This was really easy to make. And the sauce was absolutely wonderful! Everyone commented how good the sauce was and my friend wanted the recipe! I just didn't know what to do with the water in roasting, so I omitted it. Next time, I would also use all dry ingredients - i.e. 1/2 tsp garlic powder. Because of the wet ingredient, it was tricky to rub the seasoning evenly all over the roast. Thank you for the keeper!