- 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
- Cooking spray
- 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
- calories 199
- fat 7 g
- satfat 3 g
- monofat 3 g
- polyfat 1 g
- protein 21 g
- carbohydrate 12 g
- fiber 1 g
- cholesterol 61 mg
- iron 1 mg
- sodium 123 mg
- calcium 28 mg
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.