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Roast Pork and Spiced Apples

 
Roast Pork and Spiced Apples
297

"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."

Yield

10

servings

Prep

30

min

Cook

hrs

Ready

3

hrs

Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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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?

 

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