More Great Recipes: Pork

Church Pork Roast


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 tablespoons water
1½ teaspoons minced garlic
¾ teaspoon rosemary
½ teaspoon thyme
¼ teaspoon each of ginger, salt, and black pepper
2 to 3 pound rolled pork loin roast
1½ tablespoons vegetable oil
2 Fuji apples, peeled and sliced
1 large onion, peeled and sliced
Gravy:
1 cup chicken broth (or more)
¼ cup orange juice
2 tablespoons cornstarch mixed with 1 tablespoon water


1. Preheat oven to 425 degrees.


2. Combine 2 tablespoons water with all seasonings in a cup; mix and set aside.


3. Brush roast with oil then pour water and spice mixture over it.


4. Rub apple and onion slices with oil then place in bottom of a roasting pan. Place roast on top of apples


and onions; bake, uncovered for 10 minutes. Reduce oven to 350 degrees and bake 2½ to 3 hours.


Remove roast from pan, cover with foil, and let rest 5 minutes.


5. Put apples and onions in a blender or use an emulsifier and puree.


6. To make the gravy, add broth and orange juice to the liquids in the roasting pan; stir well to blend,


scraping bottom. Pour liquid and pan juices into a saucepan; add puree mixture and simmer a few


minutes. Stir cornstarch and water mixture into saucepan a little at a time for thickness, add more if


needed. Taste for seasoning.


7. Remove strings from roast and slice. Put meat on a platter and drizzle with gravy or serve gravy on the


side.


Pairs Well With


Notes

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