Herbed Pork Loin with Apples and Garlic

This was the star of my Christmas Eve dinner for my family. Everyone loved it; even my brother who apparently doesn’t normally like pork ate two pieces of it. I was apprehensive about not marinading the pork prior to cooking because I’ve had bad experience in the past with the pork turning out flavorless and dry. This recipe was the complete opposite of that! Everyone commented on how flavorful and tender it was. Aside from basting it every ten minutes, the recipe is very easy, and, I promise, it’s worth the basting! The apple relish on the side is a nice garnish, though several people also used the Ginger Lime Spiked Cranberry Sauce on it as well. Either way, it’s definitely five stars.

Herbed Pork Loin with Apples and Garlic

7 cloves garlic
2 sprigs fresh rosemary
10 sage leaves
¼ cup parsley
1 3-pound boneless pork loin roast
black pepper
2 large Granny Smith apples, cored and diced
½ cup apple jelly
1 tablespoon apple cider vinegar

Preheat the oven to 425 degrees. Spray a baking dish with non-stick cooking spray.

Place 3 garlic cloves, rosemary, sage, and parsley in a food processor and pulse until a paste forms. You have to scrape down the sides one or two times to enusre that everything is ground up evenly. Season pork with salt and pepper and rub herb paste over top and sides of the roast. Dice remaining 4 garlic cloves and spread on the bottom of the baking dish with the diced apple. Place roast on top of apple and garlic mixture. Insert a meat thermometer into the center of the roast and cook for 20 minutes.

Place the apple jelly and cider vinegar in a small saucepan. Heat over low heat until the jelly liquifies. After the first 20 minutes of cooking the roast, brush the apple jelly over the surface of the roast. Cook for another 10 minutes and brush with the jelly again. Continue this process ever 10 minutes until the thermometer reads an internal temperature of 150 degrees.

Remove from the oven and tent with foil; let stand for at least 10 minutes prior to slicing and serving. Place the roast on a serving tray, leaving the apple and garlic in the baking dish. Lightly mash the apples and garlic with a potato masher or fork; transfer to a small serving bowl to serve as a garnish for the pork.

Source: Foodie Fashionista


January 6, 2009. recipes.

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