Friday, October 3, 2008

Pork Roast w/ Apple Gravy

Okay, this one sounds weird but I swear it is tasty. I like it with a nice white wine, mashed potatoes, and green beans. Be careful not to over cook you want a little pink in the center.

2½ tsp rubbed sage
1½ tsp garlic salt
1 tsp ground ginger
½ tsp ground black pepper
1 boneless center-cut pork roast (about 3 pounds)
1 tbsp oil
2 C apple juice
2 packages pork gravy mix

1. Preheat oven to 350°F. Mix sage, garlic salt, ginger and black pepper in small bowl. Place roast in foil-lined roasting pan with fat side down. Brush entire surface with oil. Rub seasoning mixture evenly over roast. Pour apple juice into pan.

2. Roast 1¼ hours or until desired doneness, basting with pan juices every 20 minutes. Transfer pork to cutting board. Cover loosely with foil. Let stand 15 minutes before slicing.

3. Mix ⅔ cup of the juices from roasting pan and 1⅓ cups water (or enough liquid to measure 2 cups) in medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. Serve with pork roast.