Ingredients

One 2-pound boneless center-cut lean pork loin roast, or boneless lean pork sirloin roast
One 1-pound, 13-ounce jar apple butter (about 2-2/3 cups)
1/4 cup apple brandy or apple juice
2 tablespoons apple juice
2 tablespoons cider vinegar
2 tablespoons lemon juice
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

Directions

Place roast in a zip-top plastic bag. Combine apple butter with brandy, if used, apple juice, vinegar, lemon juice, horseradish, mustard, salt and pepper in a bowl; stir well. Reserve 2 cups apple-butter mixture; cover and chill. Pour remaining apple-butter mixture over roast; seal bag and marinate in refrigerator 8 hours.

Preheat oven to 350 F.

Line a shallow roasting pan with heavy-duty foil. Remove roast from bag; place roast in prepared pan and drizzle with marinade. Insert meat thermometer into thickest portion of roast. Bake at 350 F for 55 minutes or until meat thermometer registers 150 F (pork will be slightly pink). Let stand 10 minutes before slicing.

Place reserved 2 cups apple-butter mixture in a small saucepan. Place over low heat and heat thoroughly. Serve with roast. Makes 8 servings (each serving is about 3 ounces meat and 1/4 cup apple-butter mixture).

Nutritional information per serving: 323 cal., 25.2 g pro., 4.4 g fat (1 g saturated fat), 49.8 g carbo., 0.1 g fiber, 70 mg chol., 206 mg sodium, 8 mg calcium.