Roast Pork With Bavarian Apple & Horseradish Sauce
45 to 90 minutes
2/3 pounds boneless Center Cut Pork Loin Roast
2 tablespoons Char Crust® Roasted Garlic Peppercorn Dry-Rub Seasoning
2 tablespoons Hengstenberg Sweet Mustard
2 tablespoons Hill Country Fare Vegetable Oil
* Bavarian Apple & Horseradish Sauce:
1 green apple, halved & seeds removed
2 tablespoons prepared Scandia Horseradish Sauce or Prepared Horseradish
1/2 - 1 cup H-E-B Regular or Light Sour Cream, according to taste
2 tablespoons chopped parsley, optional
Heat oven to 350 degrees F. Place a baking rack over a large foil-lined baking sheet or sh
allow roasting pan.
Rub pork on all sides with dry-rub seasoning; place pork on rack, fat-side up. Whisk musta
rd and oil together in a small bowl. Spread evenly over top and sides of pork.
Cook 20 to 35 minutes per pound. Remove when internal temperature in center of roast reach
es 150 degrees F. Let stand 15 minutes before carving.
For sauce, place cut-sides of apple against coarse edge of grater. Grate halves just down
to the skin. Discard skin. Toss apple with horseradish sauce or prepared horseradish (see
note below) in a medium microwave-safe bowl. Stir in sour cream, according to taste, and p
arsley, if desired. Heat sauce briefly in microwave.
Slice roast thinly; pork should have a light pink blush in the center. Serve roast with sa
No Nutritional Information Available