More Great Recipes: Pork

Church Pork Roast

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Member since 2007

Serves | Prep Time | Cook Time


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
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


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