CIDER GLAZED PORK ROAST

3 lb pork roast (centre cut, boneless)

5-6 cloves garlic, peeled and sliced

3 sweet potatoes, peeled and diced (1 1/4” chunks)

2 onions, peeled and cut into 8 segments

2 cups cider

Sage

Black pepper

Heat oven to 500F.

Place the roast in the pan and tuck sliced garlic under it.

Sear the meat in the hot oven for 15 minutes.

Lower heat to 325F.

Place diced sweet potatoes and onions around the roast and pour cider over all.

Sprinkle spices over roast, cover pan, and return to oven.

Cook for about 1 ½ to 2 hours, or until meat thermometer registers 160F.

Slice roast and garnish with the vegetables.

Gravy: Remove roast and vegetables from the pan and pour liquid into a pot. Boil liquid until reduced by half. Add a spoonful of concentrated chicken bouillon, some more sage, and pepper. Thicken to desired consistency with Veloutine.

PORK ROAST

3 lb pork centre cut roast

Sage, paprika, garlic powder

Heat oven to 500F.

Place roast in a shallow pan, rub generously with spices, and place in hot oven for 10 minutes.

Lower heat to 325F and bake uncovered for about 1 ½ to 2 hours or until meat thermometer registers 160F.