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Serves 10


3 Granny Smith apples, peeled, cored and cut into ½-inch cubes

2 ripe pears, peeled, cored and cut into 1/2-inch cubes

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½ cup apple juice

¼ cup minced onion

¼ cup sugar

¾ teaspoon cinnamon

¼ teaspoon dried thyme, crushed

1 cup cranberries

3 cup toasted hazelnuts, finely chopped


1 (2¾-pound) pork loin roast

4 teaspoons Dijon mustard

2 teaspoons honey

1 large clove garlic, peeled and forced through a press

¼ teaspoon dried thyme, crushed

2 tablespoons apple juice

Freshly ground black pepper to taste


½ cup low-sodium chicken broth

3 cup ruby port

½ cup plus 2 tablespoons apple juice

2 tablespoons minced onion

¼ teaspoon dried thyme, crushed

1 tablespoon softened butter or margarine

4 teaspoons flour

2 teaspoons Dijon mustard

¼ teaspoon Kitchen Bouquet

8 teaspoon salt

Freshly ground black pepper to taste

1. To prepare the relish: In a medium saucepan combine the apples, pears, juice, onion, sugar, cinnamon, thyme and cranberries. Bring to a boil, reduce the heat and simmer 15 minutes, stirring often. Transfer to a bowl, stir in the nuts and cool slightly. Cover and refrigerate until ready to serve.

2. To prepare the pork: Cut the strings from the pork, separating into two halves. Stir together the mustard, honey, garlic and thyme. Spread 1 tablespoon of the mixture on one half of the pork and top with the second half. Retie with string.

3. Stir 2 tablespoons apple juice into the remaining mustard mixture to make a baste. Place the pork on a rack in a roasting pan and brush with some of the baste. Sprinkle with pepper and roast in a preheated 350-degree oven for about 2½ hours, until an internal temperature reaches 170 degrees on an instant-read thermometer. Baste often.

4. To prepare the gravy: Combine the chicken broth, port, apple juice, onion and thyme in a saucepan. Bring to a boil and continue to boil four minutes. Mash together the butter, flour and mustard. Whisk into the boiling sauce, reduce the heat and simmer three minutes until thickened. Add the Kitchen Bouquet, salt and pepper. Keep warm.

5. Remove the roast from the oven. If desired pour a little of the cooking juices into the sauce. Remove the strings from the pork and separate the two halves. Carve and pour the sauce over. Serve with the relish on the side.

From The Seattle Times archives, 1991

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