Friday, December 12, 2008

Sage Pork Roast with Apple Pork Gravy

This pork recipe is another one of my stand-by favorites. It comes in especially handy when you want to impress guests, but don't really feel like doing any work. I found this about 2 years ago, but unfortunately, I never wrote down the source, so I have no idea where I got it from.

Tonight, it was just me and the husband, so I halved the recipe and prepared it for 1.5 lbs of pork, instead of 3. Even though it was a smaller size, it still fed us for three meals.

Sage Pork Roast with Apple Pork Gravy


2 1/2 teaspoons sage
2 cups apple juice
1 teaspoon ginger
1/2 teaspoon pepper
1 1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 packets of pork gravy mix
1 tablespoon olive oil
2 apples - cored and chopped into edible size pieces
1.5 cups fresh cranberries
3 lb pork loin

Preheat oven to 350. Mix spices in a small bowl.

Place pork fat side down in a pan and rub with oil.

Sprinkle seasoning mixture generously over roast. Pour apple juice over roast. Garnish with apples and cranberries.

Roast for 1 1/4 hours, basting every 20 minutes. Mix the juices from the pan with the gravy mix. Slice and serve.

Servings: about 12

As I said above, this recipe is delicious. It takes a while to cook the roast, but the prep work is relatively easy. It is a great meal to cook and impress a large group of people. I served it with steamed carrots and mashed potatoes, with a side salad.

1 comment:

  1. That looks great! I love the apples and cranberries together.