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1
For the roast: Preheat oven to 375 degrees F.
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2
Spray your roasting pan with non-stick pan coating.
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3
Cover bottom loosely with the bedding vegetables.
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4
Place the roast fat side up atop the bed.
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5
Toss all the garlic cloves and the 2 bay leaves in the pot.
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6
Add hot water about half way up the roast.
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7
Salt and pepper the top of the roast generously.
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8
Cover with pan liner or waxed paper then with foil.
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9
Seal the edges tightly.
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10
Bake for 2 hours.
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11
Remove covering.
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12
Bake for another 30 minutes or until top is nicely browned.
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13
Remove roast, saving liquid.
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14
Let the roast rest at least 30 minutes.
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15
Strain the liquid.
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16
For sauce: In a rondo or deep skillet melt a 1/4 cup butter.
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17
Add the onions, apples, garlic and sage.
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18
Saute until onions are limp and apples are soft.
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19
Add strained liquid and bouillon.
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20
You want the bouillon to give it a nice dark color.
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21
Simmer with medium high heat for 8-10 minutes.
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22
Thicken with the flour slurry, adding a little at a time while stirring until barely thick.
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23
Lower heat and cook until the perfect consistency.
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24
Salt and pepper to taste.
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25
For service: Slice the pork keeping it intact.
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26
Pour sauce over, pop in oven for 10 minutes and serve.
