• 1 (2- to 2 1/4-pound) rolled, boned pork loin roast
• 1 cup All Natural Apple Butter Syrup
• 1 tablespoon Pommery Lion's Mustard
• 1 teaspoon dried thyme
• 1 cup granny Smith apples, chopped
• 1 cup carrots, chopped
• Cooking spray
1. Preheat oven to 325°.
2. Unroll roast; trim fat. Reroll roast; secure at 1-inch intervals with heavy string. Combine Apple Butter Syrup, mustard and thyme in a bowl; stir. Brush 1/2 of the Apple Butter Syrup mixture over roast. Place on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of roast.
3. Bake at 325° for 1 hour and 45 minutes or until meat thermometer registers 160° (slightly pink), basting once with Apple Butter Syrup mixture. Add chopped apples and carrots after 1 hour. Let roast stand 15 minutes before slicing and serving.
Recipe adapted from Judy Monroe, Cooking light (January 1997)
Photo courtesy of www.myrecipes.com