Roast Pork Loin with Apples and Cinnamon


In Iowa, pork loin is often on sale; especially whole ones.  I cut them up for roasts and chops; often the meat market will do this for me.  This is a good recipe from the "National Pork Producers Council", we especially liked the simple rub.  We enjoyed our leftover meat sliced for sandwiches and frozen in small packages so we could eat them over time for quick meals; with BBQ sauce on buns and later in grilled pork and Swiss sandwiches, both favorites. 
This is a good place for an oven probe thermometer or a good meat thermometer to keep your pork moist and just done enough.
This is an excellent, easy-to-make holiday meal as well.                     
Roast Pork Loin with Apples and Cinnamon
  2          pounds  boneless pork loin roast
  1          tablespoon  olive oil
  1          teaspoon  black pepper -- ground
  1          teaspoon  ginger -- ground
     ½      teaspoon  nutmeg -- ground
     ½      teaspoon  cinnamon -- ground
     ½      cup  dry white wine
     ¼      cup  honey
  1         tablespoon  lemon juice
  2         apples -- cored, peeled, and sliced into wedges
Rub pork loin with olive oil, pepper, HALF of the ginger, nutmeg and cinnamon.
Combine the other half of the spices with the wine, honey, lemon juice and apple wedges.
Preheat oven to 350 degrees F. Place roast in shallow roasting pan and roast for 45-60 minutes until internal temperature, measured with a meat thermometer, reaches 135°F (about 20 minutes per pound). Remove roast from oven and let rest 10 minutes before slicing to serve, temperature will continue to rise to 145°. 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.
6 Servings

  

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