Carmelized Pork Loin with Apples from Health Magazine, October 2004

Carmelized Pork Loin with Apples from Health, October 2004

This was easy and so yummy!  I served with French cut green beans and long grain wild rice, but I imagine it would be fantastic with mashed sweet potatoes and asparagus.

Yield: 12 servings (serving size 3 ounces of pork with apples and onion)

2 tablespoons packed brown sugar
1 teaspoon cumin
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1 garlic clover, minced
1 (2 1/2 pound) boneless pork loin, trimmed
Cooking spray
2 medium onions, cut into wedges
1/3 cup balsamic vinegar
2 tablespoons butter
2 Granny Smith apples, cut into wedges
2 Rome apples, cut into wedges

1. Preheat oven to 425 degrees.
2. Combine first 5 ingredients in a small bowl.
3. Rub garlic over surface of trimmed pork loin. Heat a large skillet coated with cooking spray over medium-high heat. Add pork and onion; cook 10 minutes or until browned on all sides, turning occasionally.
4. Place the pork in a 13x9 inch baking dish coated with cooking spray. Sprinkle the sugar mixture over roast. Arrange the onion around the pork, and drizzle with vinegar. Bake at 425degrees for 20 minutes.
5. Melt butter in large skillet over medium-high heat; add apples and saute 5 minutes or until golden.
6. Remove the pork from the oven, and arrange apples around pork; reduce heat to 350degrees, and cook an additional 20 minutes or until pork is done.
7. Pour pan drippings into a medium saucepan and cook over medium-high heat until reduced to 1/3 cup (about 14 minutes). Drizzle over pork, apples and onion.