| | Italian Pot Roast 2 One 1 1/2 to 2 pound boneless pork top loin roast
2 teaspoons of snipped fresh rosemary or 1 teaspoon of dried rosemary, crushed
1 teaspoon of olive oil or cooking oil
1 clove garlic, minced
1 cup of apple juice
1/3 cup of sliced leek or chopped onion
1 small Granny Smith apple, cored and chopped
2 teaspoons of cornstarch
2 tablespoons of white wine vinegar
1/4 teaspoon of salt
1/8 teaspoon of pepper |
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Trim the fat from the meat. Ina small bowl combine the rosemary, olive or cooking oil, and garlic. Rub evenly over meat. Place the meat on a rack in a shallow roasting pan. Place the meat on rack in a shallow roasting pan. Insert a meat thermometer into the center of meat. Roast, uncovered, in a 325ºF. oven for 1 to 1 1/2 hours or until the meat thermometer registers 155ºF. Transfer the meat to a warm platter and cover with foil. Let stand while preparing the sauce. The meat's temperature will rise 5ºF during standing. For the sauce, reserve 2 tablespoons of the pan drippings. In a medium saucepan bring 3/4 cup of the apple juice to boiling. Add leek or onion and apple, reduce heat. Cover and simmer about 4 minutes or just until tender. Stir together the remaining apple juice and cornstarch. Stir into leek mixture. Stir in reserves pan drippings, vinegar, salt and pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. To serve, cut the meat into slices and pass sauce with meat. Makes 6 to 8 servings
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