Recipe: Roasted Pork Loin with Apples and Cinnamon

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. Any leftover roast is great sliced and sandwiched on rye bread with horseradish sauce.

1 (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

Preheat oven to 350 degrees F.

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 45 minutes to an hour, until internal temperature (measured with a meat thermometer) reads 155 degrees F. Remove from oven, let roast rest for 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.

Servings: 6
Source: National Pork Board