Apple Cinnamon Pork Loin Recipes

APPLE-CINNAMON PORK LOIN

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides; cool slightly. With a paring knife, cut about sixteen 3-in.-deep slits in sides of roast; insert one apple slice into each slit., Place half of the remaining apples in a 4-qt. slow cooker. Place roast over apples. Drizzle with honey; top with onion and remaining apples. Sprinkle with cinnamon., Cover and cook on low for 6-8 hours or until meat is tender. Remove pork and apple mixture; keep warm., Transfer cooking juices to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with pork and apple mixture. Sprinkle with parsley if desired.

ROASTED PORK LOIN WITH APPLES AND CINNAMON

Steps:

• Cooking Directions.
• Rub pork loin with olive oil, pepper and 1/2 teaspoon each ginger, nutmeg and cinnamon.
• In a small bowl, stir together the other half of the spices with the wine, honey, lemon juice and apple wedges.
• Roast pork in shallow pan in a 350 degrees F. oven for 45 minutes to an hour, until internal temperature (measured with a meat thermometer) reads 155 degrees F.
• Remove from oven, let roast rest for 10 minutes.
• Meanwhile, simmer apple mixture in a small saucepan until apples are tender; stir in any pork roast juices. Serve sliced roast with apples and sauce.

APPLE-STUFFED PORK LOIN WITH CORIANDER, CUMIN AND CINNAMON

Steps:

• Heat oven to 450. Put 2 tablespoons of the butter in a large skillet over medium heat. When it starts to foam, add the apples, onion and all the spices, along with some salt and pepper, and cook, stirring occasionally, until the apples and onion are soft, 10 to 15 minutes.
• Meanwhile, wriggle a thin, sharp knife into each end of the meat, making a kind of pilot hole. Then use the handle of a long wooden spoon to force a hole all the way through the loin. Wriggle the spoon to make the hole as wide as you can. Stuff the apple and onion mixture into the roast from each end, all the way to the center. Sprinkle the roast with salt and pepper.
• Roast on a rack in a large roasting pan for 15 minutes, then lower the heat to 325. Continue to roast, basting with apple juice about every 15 minutes or so. If the liquid accumulates on the bottom of the pan, use it to baste; if not, add more juice.
• Start checking the roast after 45 minutes of total cooking time (large roasts can take up to 1.5 hours). When it's done, an instant-read thermometer will register 145. Remove the roast and set it on a platter.
• Put the roasting pan on the stove over one or two burners on medium-high heat. If there is a lot of liquid, reduce it to about .75 cup, scraping up any brown bits from the bottom of the pan; if the pan is dry, add 1 cup of apple juice and follow the same process. When the sauce has reduced some, stir in the remaining 2 tablespoons butter if you like. Spoon the sauce over the roast, slice and serve.