Pork Roast with Mustard Sauce and Honey Apples
Instructions:
- 1 tablespoon rubbed sage
- ¼ teaspoon dried whole marjoram
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- ½ cup Dijon mustard
- 1 (5 pound) rolled boneless pork loin roast
- Honey Apples
- Honey Apples
- 4 Granny Smith Apples
- ½ cup honey
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 tablespoons cider vinegar
- Combine sage, marjoram, soy sauce, garlic, and mustard in a small bowl. Mix well.
- Place roast, fat side up, in a shallow roasting pan; spread with mustard mixture.
- Insert meat thermometer, making sure it does not touch fat.
- Bake, uncovered, at 325º for 2-2½ hours or until thermometer registers 160º.
- Serve with Honey Apples. Yield: 10-12 servings.
- Honey Apples
- Peel, core, and slice apples into ½-inch-thick slices. Set aside.
- Combine honey, salt, cinnamon, and vinegar in a large saucepan; bring to a boil.
- Add apples; reduce heat, and simmer 10 minutes.
- Yield: about 2 cups.