CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Meat |
8 |
Servings |
INGREDIENTS
1 |
|
(4-pound) pork boneless top loin roast |
1/2 |
ts |
Salt |
1/2 |
ts |
Pepper |
1 |
ts |
Dried sage; crushed |
8 |
|
Medium; tart baking apples |
1 |
|
Yam or sweet potato; cooked, mashed |
1/4 |
c |
Packed brown sugar |
1/2 |
ts |
Salt |
1/2 |
ts |
Ground cinnamon |
2 |
tb |
Slivered almonds |
2 |
tb |
Butter or margarine; melted |
1/4 |
c |
Maple syrup |
|
|
Pan drippings |
|
|
Water |
3 |
tb |
All-purpose flour |
INSTRUCTIONS
PORK GRAVY
ROAST PORK LOIN: Heat oven to 325 degrees. Sprinkle pork roast with salt
and pepper; rub with sage. Place in shallow roasting pan. Insert meat
thermometer so tip is in center of thickest part of pork and does not rest
in fat. Roast, uncovered 1 hour. Drain pan drippings; reserve.
YAM-STUFFED APPLES: Core each apple from stem end, making 1-1/4 inch
diameter hole, leaving bottom of apple intact. Pare 1-inch strip around top
of each. Mash pulp; mix with remaining ingredients except Pork Gravy. Fill
apples with yam mixture. Arrange apples around pork. Bake about 1 hour or
until meat thermometer registers 170 degrees. Remove pork and apples to
warm platter; keep warm. Prepare Pork Gravy; serve with pork and apples.
PORK GRAVY: Strain reserved drippings and additional drippings from
roasting pan. Remove fat; reserve 3 tablespoons. Add enough water to
drippings to measure 2 cups liquid. Stir 3 tablespoons all-purpose flour
into reserved fat in 1-1/2 quart saucepan. Cook over low heat, stirring
constantly until smooth and bubbly; remove from heat. Stir in liquid. Heat
to boiling, stirring constantly. Boil and stir 1 minute.
BETTY CROCKER RECIPE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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