Roasted Pork Loin with Apples and Cinnamon
Nutmeg and cinnamon give a delightful holiday taste to this tender juicy pork loin. The simmered apples lend a sweet and tart note to the sauce. Leftovers are great sliced thin for a sandwich with a little horseradish sauce to taste.
Serves: 4
Cook Time: 85 Minutes
Ingredients
- 2 pound Smithfield Pork Loin
- 2 T. olive oil
- 1 t. black pepper ground
- 1 t. ginger ground
- 1/2 t. nutmeg ground
- 1/2 t. cinnamon ground
- 1/2 c. white wine dry
- 1/4 c. honey
- 1 T. lemon juice
- 2 apples medium
Steps
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 degrees F. Place pork in a baking pan. Roast to internal temperature of 160 degrees 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 and arrange on plates. Pour warm sauce over slices.
Serving Suggestions
Use leftovers in a sandwich. Delicious with rye bread and horseradish sauce.
Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com
