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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 20 |
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From: Better Homes and Gardens Healthy Family Cookbook Ingredients:
1 -7 lb bonelss pork loin roast |
1 cup chunky style applesauce |
1 cup finely chopped celery |
4 tablespoons golden raisins |
2 teaspoons ground cinnamon |
1 teaspoon ground sage |
1/2 teaspoon pepper |
1 dash salt |
1/2 cup finely chopped red apple |
2 1/2 cups apple cider or 2 1/2 cups apple juice |
8 teaspoons cornstarch |
Directions:
1. 1. Butterfly the roast, by making a single lengthwise cut down the center of the roast; cutting to 1/2 inch of the other side. Spread the meat open. At the center of the roast, make one slit to the right and perpendicular to the cut; and one slit to the left and perpendicular to the cut. Cover roast with clear plastic wrap. Pound with a meat mallet to about 10 inches wide. Set roast aside.
2. 2. In a small mixing bowl stir together applesauce, celery, raisins, cinnamon, sage, pepper and salt. Remove plastic wrap from roast. Spread the applesauce mixture over the roast to 1/2 inch of edges.
3. 3. To roll the roast, start at one long side and roll up jelly - roll style. Secure the roll with a kitchen string, tying the roast crosswire at several places to prevent it from unrolling during cooking.
4. 4. Place on a rack in a roasting pan; insert a meat thermometer. Roast, uncovered, in a 325 degree oven for 1-3/4 to 2-1/2 hours or till meat thermometer registers 160 to 170 degrees. Transfer to a warm platter; cover and keep warm.
5. 5. For sauce, in a small saucepan cook the apple in in 1 cup of the apple cider/juice for 3 to 5 minutes or till tender. In a small bowl, stir remaining cider into cornstarch; add to sauce pan. Cook and stir till thickened and bubbly; cook for 2 minutes more. Untie Roast, slice thinly. Serve Sauce with Roast.
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