| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Miamiherald, Meat/pork |
6 |
Servings |
INGREDIENTS
| 2 1/4 |
lb |
Boned and rolled pork loin |
| 1 |
ts |
Kosher salt |
| 1 |
tb |
Dijon style mustard, plus 1 tb(opt) for finishing |
| 4 |
lg |
Granny Smith apples; peeled and cored, each cut in 8 wedges and tossed with lemon juice |
| 1 |
tb |
Canola oil |
| 1/2 |
c |
Heavy(whipping) cream (opt) |
INSTRUCTIONS
Place oven rack on second level from bottom. Heat
oven to 500 degrees F. Place loin in a
14-by-12-by-2-inch roasting pan. Rub salt all over
loin. Smear with 1 tablespoon of the mustard over top
of loin. Roast for 20 minutes. Move loin around with
wooden spatula so it won't stick. Roast 15 minutes
more. Toss the lemon juice-coated apples with the oil,
then add the apples, juices and all, to the roasting
pan, spreading them out all around the loin. Roast 10
minutes. Turn apples gently as they will be soft.
Roast 10 minutes more.
In total, the loin should roast 55 minutes or until
meat is done. (160 degrees on an internal meat
thermometer) The meat may still be slightly pink, but
this is fine. Don't overcook. Remove loin to a
platter. Snip off strings If using cream and
optional mustard, combine and stir the mixture
carefully into apples. Let meat rest 10 -15 minutes
before slicing. Place apples around roast.
Nutritional info per serving: 266 cal; 26g pro, 14g
carb, 11g fat, 74g chol, 462 sodium
Source: Roasting: A Simple Art by Barbara Kafka
Miami Herald, 1/4/96
format by Lisa Crawford
Posted to MM-Recipes Digest V3 #239
Date: 02 Sep 96 00:15:10 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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