Roasted Pork Loin with Apples and Cinnamon
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 terrific sliced and sandwiched on rye bread with horseradish sauce.
2 pounds pork loin
2 tablespoons extra virgin 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 medium apples
- 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 (175°C). 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.
Nutritional Information Per Serving (1/6 of recipe): 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 National Pork Board.