What’s For Dinner? Wednesday: Apple Pork Loin

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Have you thought about What’s For Dinner tonight?  Today’s meal is a sweet savory dish, which is one of my favorites.  While it was baking I was asked if we were having apple pie for dessert.  To the disappointment of the family, we didn’t and it was just the Apple Pork loin.

Apple Pork Loin
2 T All Purpose Flour
1 tsp Caraway Seeds
1 tsp Ground Mustard
3/4 tsp Salt (for a little more flavor I sometimes substitute with 1/4 tsp onion or garlic salt)
1/2 tsp Sugar
1/4 tsp Sage (rubbed and broken)
1/4 tsp Pepper
1-2 lb Pork Loin Roast (I typically use the 1lb Pork Loins that come prepackaged)
2 T Olive Oil

Apple Topping
1-1/2 C Finely Chopped Peeled Apple (I prefer Granny Smith or Braeburn)
1/2 C Brown Sugar
1/4 tsp Salt
1/4 tsp Cinnamon
1/8 tsp Mace

Combine the first 7 ingredients together and rub over the roast.  In a large skillet, heat the oil and brown the roast on all sides.  Place in a baking dish and bake uncovered for approximately 30-40 minutes at 350.  If you are using a full boneless pork loin roast you can place it on a rack in a roasting pan and bake at 325 for about 50-60 minutes or until reaches an internal temperature of 160 degrees.

Combine all of the Apple Topping ingredients together and spread over the roast the last 15-20 minutes of cooking.

Kitchen Tip:
Make sure when you cook meat that you give it about 5-10 minutes of resting time.  When you let the meat rest it gives it time to absorb all of the juices that cooked out of the meat but are still trapped inside.  If you cut it before your meat can absorb the juices, the juices run out and it can make for pretty dry meat.

This is especially true for the larger the item that you cook, like those turkeys at the holidays.  I actually plan on having my turkey or ham done about 45-60 minutes before we eat and let it sit on the counter covered in foil to keep it warm.  It gives you a super moist meat, that stays moist even after being sliced and sitting on the counter for one trip through the buffet.  Along with giving you great tasting meat, having it done early takes one less stress off of you during a big meal by not having to worry that it won’t be done in time!

Original variation of recipe from Susan Seymour at Allrecipes.com

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