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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