Post by kateduinkerken on Jan 18, 2010 11:34:30 GMT -5
• Pork:
• 1, 2-pound boneless pork top loin (single loin)
• 1 tablespoon olive oil
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
•
• Apples:
• 2 tablespoons butter
• 3 cooking apples, cut in thin wedges
• 1 medium onion, cut in thin wedges
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/3 cup chicken broth
• 1/2 cup maple syrup
Method
Pork: Preheat oven to 350 degrees; spray a 9x13" baking pan with nonstick spray. Brush pork loin with olive oil; sprinkle with pepper, salt, and first amounts of ginger, nutmeg and cinnamon. Place roast on rack in baking pan; bake uncovered about 1 1/4 hours or until internal temperature reaches 155 degrees. Remove from oven; cover with foil and let stand 10-15 minutes. Apples: Meanwhile heat butter in a large skillet over medium heat. Saute onion and apple wedges until just tender, about 5 minutes. Combine remaining ginger, nutmeg and cinnamon and sprinkle over apple mixture, tossing gently to coat. Add broth and maple syrup; bring just to a simmer. Strain and add juices from pork roast; heat through. To serve, slice roast and top each serving with apple mixture and sauce. (If desired, remove apples and onions and boil sauce to thicken slightly before serving.)
____________________________________
So, I made this with a 3.5 pound loin and tripled the spices, but the salt, left off the olive oil and coated all sides of the meat with the rub. It smells so good in my house right now! It is only 11:30 on a Monday, so I feel weird with this giant meal, but it is SOOOOO good!!!
I did not use syrup or broth when cooking the apples = firm yet lovely. Serving with a broccoli salad as a side. I wish I could take a picture because it is REALLY that good.
• 1, 2-pound boneless pork top loin (single loin)
• 1 tablespoon olive oil
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
•
• Apples:
• 2 tablespoons butter
• 3 cooking apples, cut in thin wedges
• 1 medium onion, cut in thin wedges
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/3 cup chicken broth
• 1/2 cup maple syrup
Method
Pork: Preheat oven to 350 degrees; spray a 9x13" baking pan with nonstick spray. Brush pork loin with olive oil; sprinkle with pepper, salt, and first amounts of ginger, nutmeg and cinnamon. Place roast on rack in baking pan; bake uncovered about 1 1/4 hours or until internal temperature reaches 155 degrees. Remove from oven; cover with foil and let stand 10-15 minutes. Apples: Meanwhile heat butter in a large skillet over medium heat. Saute onion and apple wedges until just tender, about 5 minutes. Combine remaining ginger, nutmeg and cinnamon and sprinkle over apple mixture, tossing gently to coat. Add broth and maple syrup; bring just to a simmer. Strain and add juices from pork roast; heat through. To serve, slice roast and top each serving with apple mixture and sauce. (If desired, remove apples and onions and boil sauce to thicken slightly before serving.)
____________________________________
So, I made this with a 3.5 pound loin and tripled the spices, but the salt, left off the olive oil and coated all sides of the meat with the rub. It smells so good in my house right now! It is only 11:30 on a Monday, so I feel weird with this giant meal, but it is SOOOOO good!!!
I did not use syrup or broth when cooking the apples = firm yet lovely. Serving with a broccoli salad as a side. I wish I could take a picture because it is REALLY that good.