Apple Roasted Pork Loin. A tender, juicy loin of pork roasted with an apple crust and glazed in a spiced apple, honey & cider vinegar reduction.
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.
Our Perfect Roast Potatoes are an absolute must with this dinner at our house and should be at yours! Here’s your Sunday supper! Originally published on Jan 10, 2010.
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- 3 lb pork loin or rib roast
- 3 large Granny Smith apples peeled and cored
- 3 tbsp olive oil
- 2 cloves minced garlic
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 1/2 tsp pepper
- 1/4 tsp sea salt
- 1 teaspoon Chinese five spice powder or cinnamon
- 1/2 tsp freshly grated nutmeg
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.
In a large saute pan over medium heat add the olive oil and garlic. Cook for a minute or two to soften but not brown the garlic.
Add the remaining ingredients to the sauce pan, except the apples.
Bring the mixture to a boil and simmer until the volume is reduced by about half.
Meanwhile dice very the apples very small (about a 1/4 inch dice).
Increase the heat to medium-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 160 degrees F on a meat thermometer inserted into the center of the roast. Baste the roast every 20 minutes or so with the glaze in the pan.
Allow the pork to rest for about 15 minutes before carving and serving.
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