Iola Egle • Bella Vista, Ark.
November 17, 2006

3 lbs. boneless pork top loin roast
3 cloves garlic, sliced
1/8 c. Dijon mustard
1 t. red wine vinegar
1/2 t. thyme
1/2 t. sage
3/4 c. beef broth
3/4 c. unsweetened apple juice
1/2 c. apricot preserves
2 c. Granny Smith apples
1 Tbsp. sour cream
1 Tbsp. cornstarch

Peel and chop apples to get 2 cups.
Cut 8 deep slits into roast and insert garlic into slits. In a small bowl, mix mustard, vinegar, thyme and sage. Brush mixture onto roast on all sides. Place in roasting pan.In a saucepan heat broth, apple juice and preserves just until jam melts. Pour over roast. Arrange chopped apples around the roast. Cover and bake at 350 degrees for 2 hours, basting every 1/2 hour.
Remove roast from pan and keep warm. Reserve 1/2 c. pan juices. Pour remaining pan juices and apples into a saucepan. Skim off any fat. Into reserved 1/2 c. juices, add sour cream and mix well. Add cornstarch and blend until smooth. Bring pan juices and apples to a boil; whisk in sour cream mixture and cook over med. heat until bubbly and thickened. Serve over sliced roast.
Serves 6-8.