| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats | Fruits, Harned 1994, Main dish, Pork, Roasts | 1 | Roast | |
INGREDIENTS
| 1 | t | Salt |
| 1 | t | Ground ginger |
| 1/2 | t | Ground nutmeg |
| 1/2 | t | Ground cinnamon |
| 1/8 | t | Pepper |
| 4 | To 5 lb. center pork loin | |
| roast | ||
| 1/4 | c | Honey |
| 1/2 | c | Water |
| 1 | T | Lemon juice |
| 1/4 | t | Ground ginger |
| 1/4 | t | Ground nutmeg |
| 1/4 | t | Ground cinnamon |
| 2 | Cooking apples, peeled | |
| cored and sliced |
INSTRUCTIONS
Combine first 5 ingredients; rub on roast. Place roast, fat side up, on a rack in a roasting pan. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or bone. Bake at 325 F. for 30 minutes, or until thermometer registers 170 F. Combine honey and next 5 ingredients in a saucepan; stir well. Bring to a boil. Add apples; cover and simmer 8 minutes or until tender, stirring occasionally. Transfer roast to a platter; spoon apple mixture over roast. Yield: 10 to 12 servings. From Cornsilk by The Junior League of Sioux City, IA. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 193. ISBN 0-8487-0765-6. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 893
Calories From Fat: 125
Total Fat: 13.9g
Cholesterol: 245.5mg
Sodium: 2518.5mg
Potassium: 1824.4mg
Carbohydrates: 112g
Fiber: 8.3g
Sugar: 99.2g
Protein: 84.6g