After Christmas, it’s nice to get away from turkey or chicken and cook up a nice, juicy pork loin roast. Lime and baked apples, along with onion and garlic add into the mix, the delicious flavours of pork are accentuated with fresh rosemary, thyme and parlsey. Definitely a holiday favourite!
Serve with your favorite bottle of Merlot and enjoy!
3 lb fresh loin pork roast
1 whole garlic
1 onion, chopped
1 bunch fresh parsley
1/4 cup water
1/4 cup white or red wine
2-3 tbsp apple jelly
1 chicken bouillion cube
1 beef boullion cube
3 tbsp lime juice, fresh squeezed or juice
1/3 cup extra virgin olive oil
3 cloves garlic, chopped fintely
1/2 tsp black pepper
1/4 tsp rosemary
1/4 tsp thyme
1/2 tsp ground mustard
2 tbsp white wine or cooking wine
Mix together the marinade rub ingredients in a small bowl and set aside. Slice three of the garlic clove pods into long pieces and pierce the outer skin, fat of the pork roast and push the garlic pieces into the roast. Cover the roast with the marinade. Cover and refrigerate meat for one hour if time permits.
Preheat oven to 375 degrees and slice one onion and one apple into good sized slices and add around the pork roast. Also add whole cloves of garlic. Add the water and wine and place in the oven covered for 45 minutes. Check the roast and baste with the juices. Leave uncovered and cook for another 45 minutes to 1 hour allowing the roast to brown.
During this time you can prepare vegetables and herb roast potatoes cooking separately. Slice the 2nd apple in half and remove the core. Add to a shallow pan of water and bake in the oven along side the roast for approximately 30 minutes until cooked. Use a knife and test through the skin.
Remove the roast when cooked and let cool. During this time remove the apple, onion and garlic pieces and place in a small bowl. In the roasting pan add 1 chicken and one beef bouillion cube to the remaining liquid, along with the crab apple jelly. Stir and bring to a boil then thicken with cornstarch.
Serve the roast pork loin on a platter with vegetables and roasted herb potatoes. Garnish with lime slices and parsley.