Per Serving: 2 slices pork loin with apples = 338 calories, 12g fat, 5 g saturated fat, 36g protein, 18g carbs, 2g fiber, 401mg sodium
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
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.
Add the pork to the marinade at least 2 hours or overnight in the refrigerator.
Preheat the oven to 400° F.
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.
Transfer the pork to a platter and cover with foil.
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.
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.