Roasting time: 50 minutes Standing time: 10 minutesSpice-rubbed pork with maple-flavored apple puree can heat up the coldest day. Some studies have even identified a substance in cinnamon that helps control blood glucose levels.
Preparation time: 20 minutes Roasting time: 50 minutes Standing time: 10 minutes
2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1⁄8 teaspoon ground allspice
1⁄8 teaspoon ground nutmeg
1 tablespoon olive oil
1 center-cut pork loin (1½ pounds)
Salt
Ground black pepper
3 apples, cut into wedges
3 medium onions, cut into wedges
¼ cup fresh lemon juice
½ cup apple juice
¼ cup maple syrup
1. Preheat the oven to 375°F. Coat a large roasting pan with vegetable oil spray. In a small bowl, combine the lemon peel, cinnamon, ginger, allspice, and nutmeg. In another small bowl, combine the oil and half of the spice mixture. Season the pork with salt and pepper to taste, if desired, and rub with the oil mixture. Set aside.
2. In a large bowl, toss two-thirds of the apple wedges and all of the onion wedges with the lemon juice and the remaining spice mixture. Place in the reserved pan with the pork and ½ cup water.
3. Roast, tossing the apple mixture once, for about 50 minutes, or until a thermometer inserted into the thickest portion registers 155°F and the juices run clear. Remove from the oven and allow to stand for 10 minutes.
4. Meanwhile, in a medium saucepan, bring the apple juice and maple syrup to a boil. Reduce the heat and simmer 1 to 2 minutes, until slightly thickened. Remove from heat.
5. In a food processor fitted with a metal blade, puree two-thirds of the apple mixture with the 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.
6. Cut the pork into thin slices. Garnish with the remaining raw apple wedges and remaining cooked onions. Serve with the sauce on the side.
MAKES 4 SERVINGS
Per serving: 440 calories, 44 g carbohydrate, 40 g protein, 12 g fat, 3.5 g saturated fat, 100 mg cholesterol, 440 mg sodium, 5 g fiber
Carbohydrate Choices: 3
Dietary Exchanges: 1 starch, 1 fruit, 2 vegetable, 5 meat, 2 fat
