3 pounds pork loin roast
2 cloves garlic, minced
1 teaspoon dried sage leaves
1 to 1 1/2 cups apple jelly or crab apple jelly
1/2 cup yellow onion, chopped
2 apples, Granny Smith or similar, cut into wedges
6 new potatoes, parboiled, cut in half
Fresh sage leaves, for garnish, optional

Preparation Instructions:

1. Rinse meat. Pat dry.

2. Rub pork with garlic and sage. Let stand at room temperature for 1 hour.

3. Mix together apple or crab apple jelly and chopped onion. Spread mixture over roast.

4. Roast pork at 450 degrees for 5 minutes. Reduce temperature to 325 degrees.

5. Continue to cook meat for 1 hour, basting frequently with accumulated juices.

6. Surround roast pork with apple wedges and parboiled new potatoes.

7. Continue to roast for 35 minutes more, or until vegetables and apples are tender and juices run clear when meat is pierced with a fork.

8. Remove roast from oven. Let stand for 10 minutes before carving.

9. Garnish with fresh sage leaves, if available.