Sun Roasted Pork with Apples
Ingredients 1 boneless pork loin roast (about 3 pounds), trimmed of excess fat
Salt and pepper to taste
2 tablespoons vegetable oil
2 teaspoons dried sage
1 small onion, thinly sliced
2 cloves garlic, minced
1 cup chicken broth
1 cup unsweetened apple juice, divided
1 small cinnamon stick 6 Granny Smith apples, cored and cut into wedges
2 tablespoons cornstarch
Set Sun Oven out to preheat.
Rub the pork on all sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and brown on all sides then transfer to a large roasting pan. Sprinkle the sage over the roast.
Add the onion and the garlic to the skillet and sauté until just softened, about 3 minutes. Add the broth and 1/2 cup of the apple juice, bring to a boil, stirring constantly with a wooden spoon to scrape up the browned bits. Pour the broth mixture over the pork. Arrange the apples around the pork. Add the cinnamon stick and cook in the Sun Oven until the meat is tender, about 2 hours.
Transfer the pork to a cutting board, cover with foil. Remove and discard the cinnamon stick. Transfer the apples to a large bowl, cover. Pour the cooking liquid into a sauce pan and bring to a boil. In a small bowl, whisk the remaining 1/2 cup apple juice with the cornstarch until smooth. Slowly stir the cornstarch mixture into the cooking liquid, stirring constantly, until thickened. Season the gravy with salt and pepper. Slice the pork and serve with the apples and gravy.
Makes 6 to 8 servings.