• 3 lbs. boneless pork sirloin roast
• 1/3 cup apple juice concentrate, thawed
• 2 Tbs. cider vinegar
• 1 Tbs. honey
• 1 Tbs. Dijon mustard
• 1 tsp. soy sauce
• 1/2 tsp. dried marjoram, crushed
• 1/4 tsp. paprika
• 3 Granny Smith apples, cored and sliced in wedges
• water
• 1 Tbs. cornstarch

Preheat oven to 325°F. Place roast in a shallow roasting pan. Combine next 7 ingredients and pepper to taste in a bowl and stir well. Brush mixture over pork. Roast 45 minutes, basting occasionally with apple juice mixture. Add apple wedges to roasting pan and continue to roast another 30-45 minutes, or until a meat thermometer reads 160°F. Remove from oven and strain juices into a saucepan. Add water to make 1 cup. Stir together cornstarch and 1 Tbs. water in a small bowl. Add to saucepan and cook and stir over high heat until thickened and bubbly. Slice roast and serve with apples and sauce.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 305, fat 8.9g, 27% calories from fat, cholesterol 107mg, protein 37.7g, carbohydrates 17.0g, fiber 1.7g, sugar 13.7g, sodium 178mg, diet points 7.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.9, Bread: 0.1, Lean meat: 0.0, Fat: 1.2, Sugar: 0.1, Very lean meat protein: 5.1

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The recommended wines are: Gewürztraminer, Burgundy, or Chardonnay.