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Pork With Apple-Nutmeg Sauce Unpeeled red apples make a colorful sauce. 14 to 5-pound pork loin center rib roast, backbone loosened : 2 cup chopped apple 1/2 cup finely chopped onion 1 small clove garlic, minced 1 tablespoon rfiargarine or butter 1 tablespoon cornstarch 1 teaspoon instant chicken bouillon granules 1/4 teaspoon ground nutmeg 1/8 teaspoon white pepper 1 1/4 cups apple juice or apple cider Oven 325 degrees Trim fat from meat. If desired, sprinkle with salt and pepper. Place roast, rib side down, in a shallow roasting pan. Insert a meat thermometer. Roast in a 325 degrees oven for 1 1/2 to 3 hours or till thermometer registers 170 degrees (well-done). Cover with foil and let stand 15 minutes before carving. For sauce, in a saucepan cook apple, onion, and garlic in margarine till tender. Stir in cornstarch, boullion granules, nutmeg, and pepper. Add
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