Apple roasted pork loin
Apple Roasted Pork Loin is a gluten-free, dairy-free, paleolithic, and primal dish that is ideal for a main course. This recipe provides a good source of protein and is rich in essential vitamins and minerals. It is perfect for a special dinner or holiday meal.
Ingredients
pork loin roast
1.36 kgs
granny smith apples
3 large
olive oil
3 Tbsps
garlic
2 cloves
runny honey
169.5 ml
cider vinegar
59.75 ml
black pepper
0.5 tsps
sea salt
0.25 tsps
5 spice powder
1 tsp
ground nutmeg
0.5 tsps
Method
- Apple Roasted Pork Loin
- Apples and pork is a pretty traditional combination and I couldn't count the number of ways I've put the two together in the past but this one is a little different. The Granny Smith apples are diced quite small and then cooked in a reduction of honey, apple cider vinegar and spices. Granny Smiths are good to use because they won't break down into apple sauce during the cooking. The cooked apples are then used as a top crust and glaze for the roast pork. Some garlic roast potatoes and steamed veggies completed a wonderful family meal. Here's your Sunday supper!Lb pork loin or rib roast
- Season the pork with salt and pepper and open roast on a rack in a roasting pan at 375 degrees F for about a half hour.Meanwhile dice very small, (about a 1/4 inch dice)Large Granny Smith apples, peeled and cored
- In a large saute pan over medium heat add:Tbsp olive oil
- Cloves minced garlic
- Cook for a minute or two to soften but not brown the garlic.
- Add:Cup honey
- Cup apple cider vinegar
- Tsp pepper
- Tsp sea salt
- Teaspoon Chinese five spice powder
- Tsp freshly grated nutmeg
- Bring the mixture to a boil and simmer until the volume is reduced by about half. Increase the heat to mediun-high.
- Add the diced apple and cook, stirring occasionally until most of the liquid has reduced off.After half an hour in the oven, take the roast out and spoon the apples all over the top. Return the roast to the oven, reduce the heat to 350 degrees F and cook uncovered until the internal temperature reaches 170 degrees F on a meat thermomether inserted into the center of the roast. Allow the pork to rest for about 15 minutes before carving and serving.
Nutrition:
Carbs
39 g
Fat
16 g
Protein
51 g
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