Dish Up this Roast Pork Loin with Apples and Cinnamon

Roast Pork Loin with Apples and Cinnamon



1 1/2 pounds boneless pork loin

1 tablespoon olive oil

1 teaspoon ground black pepper

1 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup dry white table wine

1/4 cup honey

1 tablespoon lemon juice

2 apples, cored, peeled and sliced into wedges



Rub pork loin with olive oil, pepper, half of ginger, nutmeg and cinnamon. Combine remaining half of spices with wine, lemon juice and honey; stir in apple wedges. Preheat oven to 350°F. Place pork in shallow baking pan. Roast to an internal temperature of 155°F, about 40 minutes. Remove from oven, cover and keep warm; let rest for 10-15 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 juices, simmer a few minutes more. Remove from heat. Slice pork loin; arrange on plates, pour warm sauce over slices, garnish with apples.




Reprinted with permission from Farmstand Favorites: Apples. ISBN: 978-1-57826-358-5 $5.95 (paperback). From Hatherleigh Press. Distributed by Random House.