1 (3.5 to 4-pound)
pork top loin roast (double loin, tied)
3 cloves garlic,
cut into thin slices
1 tsp coarse salt
1 tsp dried
1/2 tsp coarsely
ground black pepper
3 medium apples,
cored and cut into wedges
1/4 cup apple juice
or apple cider
2 Tbsp brown sugar
2 Tbsp lemon juice
2 tsp dry mustard
Trim fat from meat.
Cut small slits (about 1/2-inch wide and 1-inch deep) in meat; insert a slice
of garlic in each slit. In a small bowl combine salt, rosemary, and black
pepper. Rub rosemary mixture evenly over meat. Place meat on a rack in a
shallow roasting pan. Insert a meat thermometer into center of meat. Roast in
a 325° oven about 2 hours or until meat thermometer
Meanwhile, in a
large bowl, combine apples, apple juice, brown sugar, lemon juice and dry
mustard. Add apple mixture to roasting pan the last 30 minutes of roasting.
Transfer meat to a
serving platter. Cover meat loosely with foil; let stand for 10 minutes (the
meat's temperature will rise 4° during standing).
Remove the rack from roasting pan. Stir the apple wedges into pan juices.
Cut the mat into
slices. Serve the meat with apple mixture.