Ingredients
1 teaspoon dried thyme1 teaspoon rubbed sage1 teaspoon pepper1 boneless rolled pork loin roast (3 pounds)1 tablespoon canola oil1 cup chopped onion3 garlic cloves, minced1 large apple, peeled and chopped1/2 cup thawed unsweetened apple juice concentrate1/2 teaspoon salt
Preparation
Combine the thyme, sage and pepper; rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, saute onion and garlic until tender. Add the apple, apple juice concentrate and salt; bring to a boil. Return meat to the pan.
Cover and bake at 325° for 55-75 minutes or until a thermometer reads 160°, basting occasionally with juices.Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing.
Pour cooking liquid into a measuring cup; skim off fat. Cool cooking liquid slightly; place in a blender or food processor. Cover and process until smooth. Serve with the roast.
