1. Heat oven to 350°F. Line 13 x 9-inch pan with foil. Mix sage, garlic salt, ginger and black pepper. Place roast in baking pan with fat side down; rub entire surface with oil. Evenly sprinkle seasoning mixture over roast. Pour apple juice into pan.
2. Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 1 hour 15 minutes, basting with pan juices every 20 minutes. Transfer pork to cutting board; tent with foil; let stand 15 minutes. Slice pork, place on serving platter and keep warm until ready to serve.
3. Combine 2/3 cup of juices from roasting pan and 1 1/3 cups water, or enough liquid to equal 2 cups, in a saucepan. Stir in gravy mix. Bring to a boil, simmer 2 to 3 minutes or until slightly thickened; spoon over sliced pork roast.
4. Serve with roasted potatoes and assorted vegetables.
1. Combine spices. Rub oil and spices on pork roast and place in crockpot. Pour 1 cup apple juice over and around roast. Cook on high 4 to 5 hours.
2. With 30 minutes left or so, whisk gravy mix into remaining apple juice and pour into crockpot. Bring to a boil and let thicken before serving.
1. This was originally for the oven, but I made it in the crockpot and it came out so tender it was falling apart.
2. I found a really lean pork roast at Walmart that was 120 cal and 4 g fat per 4 oz serving, which is comparable to a pork loin. If you use a regular, more fatty pork roast, your points will be more like 5 per serving.
3. I made it with roasted potatoes with rosemary and garlic, and they paired really well.
Recipe is from the McCormick web site.
From MC using the lean pork roast - Per Serving: 141 Calories; 5g Fat (34.0% calories from fat); 14g Protein; 8g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 533mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.
From McCormick using generic pork roast - Nutritional Info - Calories: 213, Fat: 9 g, Cholesterol: 69 mg, Sodium: 379 mg, Carbohydrates: 8 g, Fiber: 0 g, Protein: 25 g