3 pound boneless pork sirloin roast
3 ounces frozen apple juice concentrate, thawed
2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon Dijon-style mustard
1 teaspoon soy sauce
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
3 tart apples, cored and sliced in wedges
1 tablespoon cornstarch


1. Preheat oven to 350 degrees F. Place roast in shallow roasting pan. Stir together apple juice concentrate, vinegar, honey, mustard, soy sauce, marjoram, paprika and pepper; brush over pork.
2. Roast pork for about 45 minutes, basting occasionally with apple juice mixture. Add apple wedges to roasting pan, continue to roast another 30 to 45 minutes, until internal temperature measured with a meat thermometer is 155 to 160 degrees F.
3. Remove from oven; strain juices into a small saucepan. Add water to make 1 cup. Stir together cornstarch and 1 tablespoon water; add to saucepan and cook and stir over high heat until thickened and bubbly. Slice roast and serve with apples and sauce.

The aroma of this pork roast, with its gravy full of autumn flavors, will bring your crowd in from their touch football match or leaf raking. Serve with mashed potatoes and cooked carrots.

Pork Roast with Apple Mustard Glaze
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