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. Serve with baked sweet potatoes and roasted Brussel sprouts.
2 pound boneless pork loin roast
1 tablespoon olive oil
1 teaspoon ground black pepper
1 teaspoon ground ginger, divided
1 teaspoon ground nutmeg, divided
1 teaspoon ground cinnamon, divided
1/2 cup dry white wine
1/4 cup honey
1 tablespoon lemon juice
2 apples, cored, peeled and sliced into wedges
Rub pork loin with olive oil, pepper and 1/2 teaspoon each ginger, nutmeg and cinnamon. In a small bowl, stir together the other half of the spices with the wine, honey, lemon juice and apple wedges.
Roast pork in shallow pan in a 350 degrees F. oven for 40 minutes (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F.
Remove roast from oven; let rest about 10 minutes.
Meanwhile, simmer apple mixture in a small saucepan until apples are tender; stir in any pork roast juices. Serve sliced roast with apples and sauce.
Nutritional Information (Per Serving)
Protein: 33 g
Sodium: 190 mg
Cholesterol: 85 mg
Fat: 11 g
Saturated Fat: 3 g
Carbohydrates: 19 g
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