Roast Loin of Pork St. Cloud

4 lb. pork loin roast
1 clove garlic, slivered
2 Tbs. melted butter
1 cup Jana or Scott Harvey Riesling
1 cup applesauce
1 large apple, sliced thin
1/2 cup heavy cream
Salt and pepper to taste
Brown sugar

1. Cut small gashes in the meat with a sharp knife and insert the garlic slivers into the gashes. Rub the meat with salt and pepper. 2. Place fat side up in a roasting pan. Roast in preheated oven at 450º F. for 1/2 hour. Mix the butter and wine with the fat in the pan and baste the pork with this mixture 2 or 3 times while roasting during this 1/2 hour. Reduce heat to 350º F. and continue roasting for 1 hour longer, basting with pan drippings. 3. Remove the pan from the oven and pour off about three-quarters of the fat in the pan. Spread the meat with the applesauce. Sprinkle the apple slices with brown sugar and arrange around the roast. Return the pan to the oven and bake, basting the apple slices until they are tender. 4. Add cream to the pan and let it cook with the apples and pan juices for 5 minutes.

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