Apple Orchard Pork Roast

Onions and apples meld perfectly to make a sweet and savory treatment for pork roast. Serve it with the accompanying sour cream sauce. —Vikki Lee, Gold River, California

8 ServingsPrep: 25 min. Bake: 1-1/4 hours + standing

Ingredients

• 1 boneless whole Pork Loin roast (3 to 4 pounds)
• 1 garlic clove, peeled and halved
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 fresh sage leaves
• 3 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 3 medium onions, cut into chunks
• 4 garlic cloves, thinly sliced
• 1/4 cup butter, cubed
• 1-2/3 cups sparkling apple cider, divided
• 1 tablespoon soy sauce
• 1/4 cup sour cream

Directions

• Preheat oven to 350°. Place roast in a shallow roasting pan; rub
• with garlic halves and sprinkle with salt and pepper. Top with
• herbs. Arrange apples, onions and sliced garlic around roast; dot
• with butter. Combine 1 cup cider and soy sauce; pour over top.
•  
• Bake, uncovered, 1-1/4 to 1-1/2 hours or until meat reaches desired
• doneness (for medium-rare, a thermometer should read 145°;
• medium, 160°), basting occasionally with pan juices. Remove the
• roast, apples and onions to a serving platter; keep warm.
• Let stand 10 minutes before slicing.

• Meanwhile, skim fat from pan juices; transfer juices to a small
• saucepan. Add remaining cider. Bring to a boil. Remove from heat;
• whisk in sour cream until smooth. Serve with pork. Yield: 8 servings
• (1 cup sauce).

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.