Pennsylvania Dutch Pork Roast - cooking recipe

Ingredients

4 lb. boneless loin of pork
1 1/2 tsp. salt
1/2 tsp. pepper
1 c. apple cider or juice
1 c. chicken broth
1 1/2 tsp. dried thyme leaves
1 1/2 lb. raw red new potatoes, quartered
4 celery stalks, cut into 2-inch pieces
2 medium Granny Smith apples, cored and cut in wedges
1 Tbsp. cornstarch

Preparation

Preheat oven to 350\u00b0.
Place pork in roasting pan, fat side up; sprinkle with 1 teaspoon salt and the pepper.
Roast 1 hour. Pour apple cider and chicken broth into pan; add thyme and potatoes.
Bake, covered with foil, for 1 hour.
Scatter celery around pork and baste vegetables with pan drippings.
Sprinkle with remaining 1/2 teaspoon of salt and bake, covered, for 30 minutes.
Scatter apples around pork and bake, covered, 10 minutes, or until meat thermometer registers 170\u00b0 in center of roast.
Transfer pork and vegetable mixture to serving platter; keep warm.