2 tsp. lemon peel

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/8 tsp. ground allspice

1/8 tsp. ground nutmeg

1 Tsp. olive oil

1 center cut pork loin (1 1/2 lb)

2 apples, peeled, cut into wedges

1 apple, unpeeled (garnish), cut into wedges

3 med onions cut into wedges

1/4 C. fresh lemon juice

1/2 C. apple juice

1/4 C. maple syrup

 

Preheat oven to 375ºF. In small bowl, combine lemon peel, cinnamon, ginger, allspice, and nutmeg. In another small bowl, combine oil and half of the spice mixture. Season pork with salt and pepper, if desired, and rub with oil mixture. Set aside. In large bowl, toss apple and onion wedges with lemon juice and remaining spice mixture. Place in large roasting pan with pork and 1/2 C. water. Roast 50 minutes or until thermometer inserted into thickest portion registers 160ºF. (Toss apple mixture once during roasting.) Remove pan from oven and let pork sit. Meanwhile, in medium saucepan, bring apple juice and maple syrup to a boil. Reduce heat and simmer 1 to 2 minutes, until slightly thickened. Remove from heat. In food processor, puree peeled apples, two thirds of the onions, and pan drippings until smooth. Stir puree into juice mixture, season with salt and pepper, and heat on medium low until warm. Garnish pork with unpeeled apple wedges and remaining onions. Serve with sauce on the side.

 

Yield: 4 servings

Calories: 440

Fat: 12g

Fiber: 5g