Here's the recipe!

Want a new roast recipe for fall?  Then fix this for dinner!  I fixed it tonight and it was VERY good.  Different.  Too bad for Russ and Elisabeth...you two missed out!

Pork Lion with Apples and Pears

ingredients:

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

directions:

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.