Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

See details about our updated masking policy »

Molasses-Cured Pork Loin with Apples

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Prep Time:  25 minutes

Cook Time:  1 hour 10 minutes

Serves:  8

Per Serving:  2 slices pork loin with apples = 338 calories, 12g fat, 5 g saturated fat, 36g protein, 18g carbs, 2g fiber, 401mg sodium

Ingredients: 

2 quarts water

½ cup molasses

½ cup sugar

2 cloves garlic, smashed

1 tablespoon kosher salt

1 ¼ teaspoons freshly ground pepper

4 Granny Smith apples, halved, cored & cut into ½ inch wedges

1 cinnamon stick

1 ½ teaspoons coriander seeds

2 whole cloves

Salt & fresh pepper, to taste

2 tablespoons butter

½ cup apple cider vinegar 

1 3-pound pork loin, trimmed, boned, tied

Cooking Directions:

  1. In a large saucepan, combine the water with ¼ cup of the molasses, sugar, garlic, salt, pepper, cinnamon stick, coriander and cloves to make the marinade. Bring to a boil over medium-high heat. Pour into a shallow roasting pan and cool completely.
  2. Add the pork to the marinade at least 2 hours or overnight in the refrigerator.
  3. Preheat the oven to 400° F.
  4. Remove the pork from the marinade. Season well with salt and pepper. Place on a rack in a roasting pan, add 2 cups of the marinade and roast for about 50 minutes, basting regularly. Discard the remaining marinade. The internal temperature should be 150° F.
    NOTE: Allow the pork loin to rest for 10 minutes and check that the temperature has come up to 160° F.
  5. Transfer the pork to a platter and cover with foil.
  6. Melt the butter in a large skillet over medium-high heat and add the apples. Cook until tender, about 10 minutes. Using a slotted spoon, transfer the apples to a bowl. Add the remaining ¼ cup of the molasses to the skillet and bring to a boil. Cool until syrupy, about 3 minutes. Pour the glaze over the apples and toss gently.
  7. Slice the pork and arrange on a serving platter. Add the juices from the roasting pan back to the skillet and boil for 1 minute. Pour the juices over the pork and arrange the apples around the edge.

Recipe from: www.foodfit.com