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Joined: 14 Mar 2006
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Location: Utah

PostPosted: Tue Sep 08, 2009 10:02 am    Post subject: Pork That Tastes Like Fall Reply with quote

2 tsp grated lemon peel
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1 Tbsp olive oil
1 1/2 lb center-cut pork loin
3 med apples, cored and cut into wedges
3 med onions, cut into wedges
1/4 cup fresh lemon juice
1/2 cup apple juice
1/4 cup maple syrup

Preheat oven to 375ºF. Coat a large roasting pan with cooking spray. In a 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 ground black pepper to taste, if desired, and rub with oil mixture. Set aside.

In a large bowl, toss two-thirds of the apple wedges and all of the onion wedges with lemon juice and remaining spice mixture. Place in the reserved pan with pork and 1/2 cup water.

Roast, tossing apple mixture once, about 50 minutes, or until a thermometer inserted into the thickest portion registers 155°F and juices run clear. Remove from the oven and allow to stand 10 minutes.*

Meanwhile, in a 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 a food processor fitted with a metal blade, puree two-thirds of the apple mixture with pan drippings until smooth. Add to the juice mixture. Season to taste with salt and pepper, if desired. Cook on medium-low heat until warm.

Cut pork into thin slices. Garnish with remaining raw apple wedges and remaining cooked onions. Serve with sauce on the side.

Makes 4 servings

Per serving: 440 calories, 40 g protein, 44 g carbohydrate, 12 g fat, 100 mg cholesterol, 5 g fiber, 440 mg sodium

*Ever wonder what that standing is about? When you allow meats to “stand,” you give the center of the meat time to catch up with the temperature of the outside of the meat without drying it out. So you actually see the internal temperature rise as much as 10 degrees even after the meat is out of the oven. Bringing down the heat also gives the meat’s muscle cells a chance to relax and reabsorb any juices that went out to the surface during cooking. The result: moister meat. Whatever the science behind it, the proof is in the taste!
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