Roasted Pork with Apples


4	tablespoons	all-purpose flour, divided
1	tablespoons	chopped fresh rosemary (or 1 tsp. dried basil)
6	cloves	garlic, minced	Click Here!
1/2	teaspoon each	ground cinnamon, salt and ground black pepper
2	pound	boneless pork loin roast, tied **
1	large	onion chopped
2	tablespoons	vegetable oil
2	cups	pear nectar (or apple cider)
2	cups	fat-free chicken broth
1	cup	apple-flavor brandy (I used apricot-flovored)
4	large	apples, cored and sliced
1	cup	dried apricots

Preheat the oven to 350 degrees.

On a piece of waxed paper, combine 3 Tbs. flour, rosemary, garlic, cinnamon, salt and pepper. Roll pork in flour mixture to coat well. In a large roasting pan, set over two burners at medium heat, cook pork and onion in hot oil 10-15 minutes, turning occasionally, until all sides are browned. Stir in cider, broth and brandy; bring to a simmer, scraping up any browned bits. Carefully place in oven; roast 1 hour, 30 minutes.

Scatter apples and apricots around pork; stir to coat with drippings. Continue roasting 40 minutes or until meat thermometer registers 155 deg F. Remove pork and fruit to platter; cover and keep warm.

Meanwhile, skim all fat from drippings. Place pan over two burners set at medium high heat; bring liquid to boil, scraping up any browned bits. In cup, combine remaining 1 Tbs. flour and 1/4 cup water; whisk into pan. Cook 2 minutes or until thickened. Serve with roast.

** Tying a roast helps keep it together and ensures even cooking. Using kitchen twine, tie roast at 1" intervals and trim any overhanging threads. Don't forget to remove the strings before serving!