Ingredients
¼ c orange juice (pulp-free)
½ c apple juice
3 tsp cornstarch
1/8 c warm tap water
¼ tsp cinnamon
2 tsp sugar
5 large Golden Delicious Apples
1 pork roast (3-5 lb)

Directions for Glaze

1. In a small bowl combine warm water with cornstarch. Stir until thick and pasty. (If mixture is not thick enough, add small amount of additional cornstarch until mixture becomes paste-like).
2. In a small saucepan combine orange juice, apple juice,cinnamon, and sugar, and bring to a simmer.
3. When sauce is almost to boiling point add half the cornstarch paste. Let sauce boil for about 3 minutes. If not thick enough, add a little more of the cornstarch paste until sauce gets thick and almost gelatinous (sauce should stick to your finger, but be careful not to burn yourself).
4. Remove from heat and set aside.

Directions for Pork Roast

1. Peel and core apples.
2. Slice apples into thin wedges and place in a bowl of cool water to avoid browning.
3. In a small roasting pan make a bed of apple slices, leaving about six or seven apple slices aside.
4. Place pork roast into the apple bed. *Extra apple juice(about ½ c) can be added to pan for moisture.
5. Cover pork with apple glaze, basting every 20 minutes with remaining glaze.
6. Top roast with remaining apple slices in a row.
7. Insert meat thermometer and cook for about 1 to 1 ½ hours.(Thermometer should read 160 degrees when done). *If you don't have a meat thermometer, 1 hour after cooking remove roast and cut in half. If roast is still pink in the middle it needs about 20-30 more minutes. If the roast is small (2-3 lbs) it should be done after an hour.
8. Allow pork roast to cool for 10 minutes before serving.

Chef Henry’s Beverage Recommendation

“I would recommend a wine made with Sangiovese, an Italian varietal grape that is generally dry and full-bodied with flavors of plum and chocolate. This wine will not be overshadowed by the flavors in pork.”