Ingredients
1 boneless pork loin roast (3 pounds)2 garlic cloves, sliced2 tablespoons Dijon mustard1 teaspoon red wine vinegar3/4 teaspoon dried thyme1/2 teaspoon rubbed sage3/4 cup reduced-sodium beef broth3/4 cup unsweetened apple juice1/4 cup apricot jam1-1/2 cups chopped peeled apples1 tablespoon cornstarch1 tablespoon reduced-fat sour cream
Preparation
Cut eight to ten 1-in. slits in top of roast; insert garlic slices. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a roasting pan.
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.
Cover and bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°, basting occasionally. Remove roast to a warm serving platter; let stand for 10 minutes before slicing.
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.
