Roast Pork Loin with Apples |
| Name: |
Crystal Veillette |
| Base: |
Fort Campbell, KY |
| Recipe: |
•Pork:
•1, 2-pound boneless pork top loin (single loin)
•1 tablespoon olive oil
•1 teaspoon freshly ground black pepper
•1/2 teaspoon salt
•1/2 teaspoon ground ginger
•1/4 teaspoon nutmeg
•1/4 teaspoon cinnamon
•
•Apples:
•2 tablespoons butter
•3 cooking apples, cut in thin wedges
•1 medium onion, cut in thin wedges
•1/4 teaspoon ground ginger
•1/4 teaspoon nutmeg
•1/4 teaspoon cinnamon
•1/3 cup chicken broth
•1/2 cup maple syrup
Pork: Preheat oven to 350 degrees; spray a 9x13" baking pan with nonstick spray. Brush pork loin with olive oil; sprinkle with pepper, salt, and first amounts of ginger, nutmeg and cinnamon. Place roast on rack in baking pan; bake uncovered about 1 1/4 hours or until internal temperature reaches 155 degrees. Remove from oven; cover with foil and let stand 10-15 minutes. Apples: Meanwhile heat butter in a large skillet over medium heat. Saute onion and apple wedges until just tender, about 5 minutes. Combine remaining ginger, nutmeg and cinnamon and sprinkle over apple mixture, tossing gently to coat. Add broth and maple syrup; bring just to a simmer. Strain and add juices from pork roast; heat through. To serve, slice roast and top each serving with apple mixture and sauce. (If desired, remove apples and onions and boil sauce to thicken slightly before serving.)
|
| |
|
|
