Apple Pork Roast
1 boneless pork loin roast
2 garlic cloves, sliced
2 tablespoons Dijon mustard
1 teaspoon red vinegar
3/4 teaspoon dried thyme
1/2 teaspoon rubbed sage
3/4 cup reduced-sodium beef broth
3/4 cup unsweetened apple juice
1/4 cup apricot jam
1-1/2 cups chopped peeled apples
1 tablespoon cornstarch
1 tablespoon reduced-fat sour cream
Cut eight to ten 1-inch slits in top of roast; insert garlic slices. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a roasting pan.
In a small bowl, combine the mustard, vinegar, thyme and sage; brush over roast. In a small saucepan, combine the broth, apple juice and jam. Cook and stir over medium heat until jam is melted; pour over roast. Arrange apples around roast.
Cover and bake at 350º for 1 to 1-1/4 hours or until a thermometer reads 145º, basting occasionally. Remove roast to a warm serving platter; let stand for 10 minutes before slicing.
Meanwhile, skim fat from pan juices. Set aside 1/2 cup juices; pour remaining juices and apples into a large saucepan. Combine cornstarch and sour cream until smooth; stir into reserved pan juices. Stir into saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Serve with roast.
Yield: 10 servings.
Crock Pot Potatoes
2 pounds hashbrowns
1/2 cup margarine
1 teaspoon salt
1/2 cup chopped onion
1 pint sour cream
2 cups shredded Cheddar cheese
1 can cream of celery soup
Mix all ingredients. Put in crock pot for 4 hours on medium or in oven at 350º for 1 1/2 hours. May add chopped ham for a main dish.
Pumpkin Apple Strudel Muffins
2 1/2 cups flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten lightly
1 cup solid pack pumpkin
1/2 cup vegetable oil
1/2 cup apples, peeled and finely chopped
In large bowl, combine first five ingredients; set aside. In medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients, stirring just until moistened. Stir in apples. Spoon batter into greased or paper-lined muffin tins, filling 2/3 full.
Streusel topping:
In a small bowl, combine 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in 4 tablespoons butter until mixture is crumbly.
Sprinkle streusel topping over batter. Bake at 350º for 35-40 minutes or until done. Makes about 18-20 muffins.
