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• 2-pound boneless pork loin roast
• 1 tablespoon olive oil
• 1 teaspoon ground black pepper
• 1 teaspoon ground ginger, divided
• 1 teaspoon ground nutmeg, divided
• 1 teaspoon ground cinnamon, divided
• 1/2 cup dry white wine
• 1/4 cup honey
• 1 tablespoon lemon juice
• 2 apples, cored, peeled, and sliced into wedges
Rub pork loin with olive oil, pepper and 1/2 teaspoon each ginger, nutmeg and cinnamon.
In a small bowl, stir together the other half of the spices with the wine, honey, lemon juice and apple wedges.
Roast pork in shallow pan in a 350 degrees F. oven for 45 minutes to an hour, until internal temperature (measured with a meat thermometer) reads 155 degrees F.
Remove from oven, let roast rest for 10 minutes.
Meanwhile, simmer apple mixture in a small saucepan until apples are tender; stir in any pork roast juices. Serve sliced roast with apples and sauce.
The trio of ginger-nutmeg-cinnamon will remind you of pumpkin pie. The spices and apples create a classic flavor that marries well with pork. Any leftover roast is great sliced and sandwiched on rye bread with horseradish sauce.
Calories 320 calories; Protein 33 grams; Fat 11 grams; Sodium 190 milligrams; Cholesterol 85 milligrams; Saturated Fat 3 grams; Carbohydrates 19 grams
Recipe and photo courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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