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Preheat oven to 325°F. Cut small slits (about 1/2 inch wide and 1 inch deep) in meat; insert a piece of garlic in each slit. For rub, in a small bowl combine salt, rosemary, and pepper. Sprinkle evenly over meat; rub in with your fingers. Place meat on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, for 1 1/4 to 1 3/4 hours or until the meat thermometer registers 145°F. Skim off fat in roasting pan.
In a large bowl combine the apples, brown sugar, apple juice, lemon juice and dry mustard. Spoon the apple mixture around meat. Roast, uncovered, for 30 to 45 minutes more or until meat thermometer registers 155°F.
Transfer meat to a serving platter. Cover meat with foil; let stand for 10 minutes before slicing. (The internal temperature will rise about 5°F during standing.)
Remove the rack from the roasting pan. Stir the apple wedges into the pan juices. Serve with the meat.