Make a low-fat pork entree that's perfect for entertaining by roasting a pork loin in a mixture of brown sugar, butter, and apples. Note that the sugar coating can burn if the roast isn't turned often enough.
2 tablespoons packed brown sugar
1 teaspoon ground cumin
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1 garlic clove, minced
1 (2 1/2-pound) boneless pork loin, trimmed
2 medium onions, cut into wedges
1/3 cup balsamic vinegar
2 tablespoons butter
2 Granny Smith apples, cut into wedges
2 Rome apples, cut into wedges
How to Make It
Preheat oven to 425°.
Combine first 5 ingredients in a small bowl.
Rub garlic over surface of trimmed pork loin. Heat a large skillet coated with cooking spray over medium-high heat. Add pork and onion; cook 10 minutes or until browned on all sides, turning occasionally.
Place the pork in a 13- x 9-inch baking dish coated with cooking spray. Sprinkle the sugar mixture over roast. Arrange the onion around pork, and drizzle with vinegar. Bake at 425° for 20 minutes.
Melt butter in a large skillet over medium-high heat; add apples, and sauté 5 minutes or until golden.
Remove the pork from oven, and arrange apples around pork; reduce heat to 350°, and cook an additional 20 minutes or until pork is done.
Pour pan drippings into a medium saucepan, and cook over medium-high heat until reduced to 1/3 cup (about 14 minutes). Drizzle over pork, apples, and onion.
This was so delicious! Followed directions exactly and used a meat thermometer to get the pork to the perfect temperature. It was incredibly moist and the sweet and savory combo of the apples, onions and all the spices was perfect. Served with mashed cauliflower and a simple white burgundy. Divine! Already planning to make it again. Was easy to make but impressive enough for company.
Will definitely be doing this one again. The prep was easy, and the ingredients are all common things I usually have. One thing, today, I was out of apples, and not in the mood to go out in the rain, so I substituted pears. I can see where apples would give it a bit more flavor, but the pears worked very nicely. Other than that, I followed the recipe exactly, though my pork loin was a bit larger. It took about 10 minutes more to cook completely. DH really liked it and had 2nds. I did this for my traditional New Years meal, and served with hoppin' John and sauteed spinach. Definitely company-worthy.
I made this for dinner last night, and it was simply amazing. The combination of apples and balsamic vinegar with the pork is like a party in your mouth!! I increased the balsamic vinegar to 1/2 cup to make a little extra sauce. Also, my roast was slightly larger (3 lbs.) so it required about 5 minutes extra cooking time. Otherwise, I followed the recipe exactly. Served with CL's Rosemary Mashed Sweet Potatoes. Delish!!
This recipe is an excellent and easy technique for roasting pork. I could see making this ahead and serving for company. I was concerned about the warning that the sugar may burn, but I had absolutely no trouble. It was great! I served with braised cabbage and carrots and mashed potatoes.
Good but I expected it to be better. Should have put salt and pepper all over the meat before browning. Served it with roasted root vegetables and baked sweet potatoes and chiabatta bread. good Sunday meal.
Great company dinner. I made ahead most of my side dishes and did this last - it was fairly easy and turned out moist and SO DELICIOUS. I didn't reduced the pan juices, but rather, sliced the pork and let it sit in the juices during service. The apples and onions have an amazing flavor as well served alongside. Served with sweet potatoes and green beans.
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