1 3½- to 4-pound boneless pork top loin roast (double loin, tied)
3 cloves garlic, cut into thin slices
1 teaspoon coarse salt or regular salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon coarsely ground pepper
3 medium apples, cored and cut into wedges
1/4 cup packed brown sugar
1/4 cup apple juice or apple cider
2 tablespoons lemon juice
2 teaspoons dry mustard
Trim fat from meat. Cut small slits (about 1/2 inch wide and 1 inch deep) in meat; insert a piece of garlic into each slit. For rub, in a small bowl combine salt, rosemary, and pepper. Sprinkle evenly over meat; rub in with your fingers. Place meat on a rack in a shallow roasting pan. Insert an oven-going thermometer into center of meat. Roast in a 325° oven for 1 1/4 to 1 3/4 hours or until thermometer registers 145°. Spoon off any fat in roasting pan.
Meanwhile, in a large bowl combine the apples, brown sugar, apple juice, lemon juice, apple mixture around meat. Roast for 30 to 45 minutes more or until thermometer registers 155°.
Transfer meat to a serving platter. Cover with foil; let stand for 15 minutes before slicing. (The temperature of the meat after standing should be 160°.)
Remove the rack from the roasting pan. Stir the apple wedges into the pan juices. Serve with the meat.
Makes 10 to 12 servings...Diabetic friendly.
237 cal., 11 g fat , 12 g carbo., 1 g fiber, 23 g protein
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