Roast Pork and Spiced Apples
396
"A Contest winning recipe from Oma Rollison (my mother) featured in Reminisce Magazine with her now famous Banana's 'N Cream Bundt cake. A San Diego, Calif. newspaper once dubbed her "The Queen of Country Cooking." (I guess the apple never falls far from the tree.) She's no longer with us, but her wonderful recipes are."
Ingredients
| 5 | pounds |
pork loin roast
center cut |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
nutmeg
ground |
|
| 1 | teaspoon |
ginger
ground |
* |
| For the honey sauce and apples | |||
| ¼ | cup |
honey
|
|
| ½ | cup |
water
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| ¼ | teaspoon |
ginger
ground |
* |
| ¼ | teaspoon |
cinnamon
|
* |
| ¼ | teaspoon |
nutmeg
ground |
* |
| 2 | medium |
apples
cooked, peeled and thinly sliced |
|
Directions
Preheat oven to 325℉ (160℃).
Rub the seasonings into the roast. Place on a rack set in the center of a roasting pan, fat side up.
Pour enough water in the bottom to prevent burning, about ½ inch.
Cook until the roast tests done (170 degrees F on a thermometer), about 2½ hours.
Meanwhile make the sauce and apples.
For the Honey Sauce and Apples:
In a medium saucepan combine all, except the apples.
Stir well and bring to a boil.
Add the apples slices, cover and simmer until apples are tender. Spoon over pork slices when served.
Tip: I double the the recipe for the spiced apples because everyone just can't seem to get enough of them.
Nutrition Facts
Serving Size 275g (9.7 oz)Amount per Serving
Calories 57048% of calories from fat
% Daily Value *
Total Fat 31g
47%
Saturated Fat 12g
58%
Trans Fat
0g
Cholesterol 182mg
61%
Sodium 144mg
6%
Total Carbohydrate
4g
4%
Dietary Fiber 0g
2%
Sugars g
Protein
120g
Vitamin A 1%
•
Vitamin C 6%
Calcium 7%
•
Iron 13%
* based on a 2,000 calorie diet
How is this calculated?
