The trio of ginger-nutmeg-cinnamon will
remind you of pumpkin pie. The spices and apples create a classic
flavor that marries well with pork. Any leftover roast is great
sliced and sandwiched on rye bread with horseradish sauce.
Roasted Pork
Loin with Apples and Cinnamon
- 2 pounds pork loin
2 tablespoons extrac olive oil
1 teaspoon ground black pepper
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup dry white wine
1/4 cup honey
1 tablespoon lemon juice
2 apples, medium
- Rub pork loin with olive
oil, and then with the pepper and half of the ginger, nutmeg
and cinnamon. Combine the other half of those spices with the
white wine, lemon juice and honey. Peel and core apples. Slice
into wedges and add to the wine and spice mixture.
- Preheat oven to 350°F.
Place pork in a baking pan. Roast to internal temperature of
150°F., about 40 minutes. Remove from oven. Cover. Keep warm
and let rest for 15 minutes. Reserve all juices.
- Heat apple mixture to
a boil. Reduce heat to a simmer. Cover and simmer until apples
are tender, about 5 minutes. Add any pork juice. Simmer a few
minutes more. Remove from heat.
- Slice pork loin. arrange
on plates. Pour warm sauce over slices.
Makes 6 servings.
Nutrition Facts: Calories
320 calories Protein 33 grams Fat 11 grams Sodium 190 milligrams
Cholesterol 85 milligrams Saturated Fat 3 grams Carbohydrates
19 grams
Recipe and photograph provided
courtesy Pork, The Other White Meat.
