- 2 tsp crushed thyme
- ½ tsp salt
- ¼ tsp pepper
- 4 lbs. pork roast
- ½ cup cider or apple juice
- 2 cups chicken broth
- 1 12 oz bottle pale ale
- 2 tbsp margarine
- 2 cups fresh mushrooms
- 3 to four apples cut into wedges
- enough cornstarch and water to thicken gravy
Combine thyme, salt, pepper, and rub into pork roast. Place on rack in shallow roasting pan. Insert meat thermometer. Roast at 325 F for 1½ to 2½ hours or until meat thermometer reads 160. (Keep one cup of water under meat.) Place meat juices in a large pan along with the chicken broth, pale ale and apple cider. Bring to a boil and reduce heat and simmer for twenty minutes. Thicken to make gravy. Saute apples and mushrooms in margarine and add to gravy.
