Preparation time: 20 minutes.

4-5 lb. boneless loin of pork
3 tbsp. flour
2 tbsp. salt
2 tsp. pepper
1 tsp. sage
1/2 tsp. marjoram
1 clove garlic, minced
1/2 c. apple cider
1 c. beef broth

Rub meat with combined flour, salt, pepper, sage and marjoram. Place on wire rack in roasting pan. Add garlic, cider, broth. Bake 30 minutes at 425 degrees. Reduce heat to 325 degrees. Bake 1 hour and 20 minutes longer. Baste occasionally. Let stand 10 minutes before carving. Make Pan Sauce and serve. Serves 8. Looks complicated but is very easy and VERY delicious!

PAN SAUCE-GRAVY:

2 tbsp. flour
1 tbsp. Dijon mustard
1 1/2 tbsp. catsup
1 c. applesauce
2 tsp. horseradish
1 c. beef broth
1 c. water
1/2 tsp. salt

Spoon off excess fat. Stir in flour and cook over medium heat for 3 minutes. Add remaining ingredients and heat.