- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 1 teaspoon pepper
- 1 (3 pound) boneless pork loin roast
- 1 tablespoon canola oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 large apple – peeled, cored, and chopped
- 1/2 cup frozen unsweetened apple juice concentrate, thawed
- 1/2 teaspoon salt
- Combine the thyme, sage and pepper; rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, saute onion and garlic until tender. Add the apple, apple juice concentrate and salt; bring to a boil. Return meat to the pan. Cover and bake at 325 degrees F for 55-75 minutes or until a meat thermometer reads 145 degrees F (63 degrees C), basting occasionally with juices.Remove to a serving platter and keep warm.
- Pour cooking liquid into a measuring cup; skim off fat. Cool cooking liquid slightly; place in a blender or food processor. Cover and process until smooth. Serve with the roast.