Pork Lion with Apples and Pears
2 tsp. black pepper
1 tsp. salt
1 tsp. garlic powder
1 3lb boneless pork top lion roast (single lion)
1/3 cup molasses
2 Tbsp. red wine vinegar (I used basamic vinegar with a splash of "just about to turn" red wine that we had sitting around...don't think you need it tho)
1 Tbsp. reduced-sodium soy sauce (omit the salt if you don't have reduced sodium, I guess)
3 apples, cut in halves or large slices or wedges
2 pears, cut the same as apples
2 Tbsp. sugar
1. Preheat oven to 425 degrees. Line shallow roasting pan with heavy foil; lightly spray the foil with Pam or whatever. Place meat rack in pan (I don't have a meat rack, so I didn't use one), set aside.
2. In bowl combine pepper, salt, and garlic. Brush pork with 1 Tbsp olive oil (I just sprayed it with Pam); rub with pepper mixture. Place pork on rack (or in pan). Roast 35 minutes.
3. For glaze, in small skillet (with a lid..for later) combine molasses, vinegar, and soy sauce. Bring to boiling. Reduce heat; simmer 1 minute. Remove to separate small bowl. Set glaze and skillet aside.
4. Brush pork with some glaze (reserve 2 Tbsp. for glazing fruit). Continue roasting 20 minutes, brushing more glaze halfway thru.
5. Roast pork 10 more minutes or until thermometer inserted in center reads 150 degrees...or until little pop-out thermometer pops up. Remove from oven and cover with foil, let it sit 10 minutes before slicing.
6. Meanwhile, in skillet used for glaze heat 1 Tbsp. olive oil (or spray it well). Toss fruit in a little sugar, Add fruit to skillet, cover and cook 2 minutes, uncover and cook 3 minutes or until tender-crisp. Add reserved glaze; heat thru. Serve pork with fruit and drizzle with pan juices. Serves 8.