Pork Roast with Apple Gravy
2 1/2teaspoons rubbed sage
1 1/2 teaspoons garlic salt
1 teaspoon ground ginger
1/2 teaspoon ground black pepper
1 boneless center-cut pork roast (about 3 pounds)
1 tablespoon oil
2 cups apple juice
2 beef bouillon cubes, crumbled
3 tablespoons cornstarch
Preheat oven to 350°F.
Mix sage, garlic salt, ginger and black pepper in small bowl. Place roast fat side down in a shallow roasting pan. Brush entire surface with oil. Rub seasoning mixture evenly over roast. Pour apple juice into pan.
Roast 1 1/4 hours or until desired doneness, basting with pan juices every 20 minutes. Transfer pork to cutting board. Cover loosely with foil. Let stand 15 minutes before slicing.
Mix juices from roasting pan and enough cold water to measure 2 cups in medium saucepan. Add cornstarch and stir until cornstarch is dissolved and mixture is smooth. Add bouillon. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until thickened. Serve with pork roast.