This is my favorite way to make pork roast: APPLE CIDER BRINED PORK ROAST 3 cups apple cider 3 cups water 1 bay leaf 1/4 cup salt 1 tbls black peppercorns 1 tbls coriander seeds 1 2 lb. Pork loin, trimmed 2 cups cider 1 � tsp chopped fresh rosemary 1 � tsp chopped fresh sage 1/8 tsp freshly ground black pepper Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight. Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to � cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing. Serves 8 200 calories per 4 oz. Serving, 6 grams fat Annie

Wow....I just looked at that recipe with a critical eye.....that will be a mucky mess...it will be something like an egg strata without the eggs...It will be too soft to pack into a rolled pork roast....if you put in 3 cups of milk! I would only add as much liquid as you need to moisten....and that liquid wouldn't be milk but broth. Teh fruits and vegetables sound wonderful together....but then it goes and adds a lot of bread and milk. I'll bet it would be good baked in a casserole though and served as a side.

Maybe this is too close to what you usually do but it's my favourite roast pork recipe. Pork With Herb Crust Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 (3- to 4-pound) racks of -pork 3 -tablespoons olive oil 1 1/2 teaspoon salt 7 garlic cloves -- minced 1/3 cup fresh basil -- Chopped 1/3 cup fresh thyme -- Chopped 1/3 cup fresh parsley -- Chopped 2 tablespoon pepper -- Coarsely Ground 1 1/4 cup butter (or margarine) -- cut up -1/3 cup all-purpose flour 2 can chicken broth 1 tablespoon tomato paste 2 tablespoon fresh sage -- Chopped 1/4 teaspoon pepper Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning. Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 150max, I prefer 140-145 ! Transfer pork to a serving tray.Cover and let rest while making sauce (even if you don't make the sauce let the pork rest for at least 10 minutes to redistribute juices and let the internal temp climb a bit more) Pour pan drippings into a skillet.Add butter to drippings; cook over medium heat until butter melts. Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with 'pork. Garnish, if desired. Yield: 8 serving

Okay here it comes...with a qualifier. The pork loin roast(actually two that had been bound together) was double freezer bagged in the downstairs freezer since last year's holiday time. I had forgotten all about it and when I unearthed it and there wasn't a bit of freezer burn so I thought I could still use it. Now maybe it did suffer, or maybe not, but the texture wasn't right and the meat was dry, even with the middle a slight pink. It took every bit of an hour and 40 minutes to get up to 140. I let it rest, but cripes it was nearly 8 pm! My parents ate it and I tried to, but DH just refused after his second bite and grabbed some salami and cheese! The compote was good, not garlicky, and the addition of some honey crisp apple slices was great! I'd make the compote again, but I'm sticking with pork tenderloin or Diana's brined chop recipe, they were both much better! One last thing, I don't have fresh herbs on hand so I used my Penzy's dried ones. That could have made a flavor difference, but for $1.89 a package that would have been close to $8 in fresh herbs for a few sprigs. Oh well, it's a good thing that my parents were the "company" tonight. The remainder of the pork is in the trash can and the kitchen is closed!