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Apple-Topped Pork Loin

Apple-Topped Pork Loin
This succulent roast from field editor Susan Seymour of Valatie, New York has a crisp topping of spiced apples.
12-15 ServingsPrep: 15 min. Bake: 1 hour 20 min. + standing

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 teaspoon caraway seeds
  • 1 teaspoon ground mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1 boneless pork loin roast (4 to 5 pounds)
  • 2 tablespoons olive oil
  • APPLE TOPPING:
  • 1-1/2 cups finely chopped peeled tart apples
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 to 1/4 teaspoon ground mace

Directions

  • In a small bowl, combine the first seven ingredients; rub over roast.
  • In a large skillet, heat oil; brown roast on all sides. Place on a
  • rack in a shallow baking pan. Bake, uncovered, at 325° for 40
  • minutes.
  • Combine the topping ingredients; spread over top of roast. Bake 40-45
  • minutes longer or until a thermometer reads 145°. Let stand for
  • 10 minutes before slicing. Yield: 12-15 servings.
© Taste of Home 2013

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Apple-Topped Pork Loin (continued)

Nutrition Facts: 1 serving (1 slice) equals 205 calories, 7 g fat (2 g saturated fat), 60 mg cholesterol, 195 mg sodium, 10 g carbohydrate, trace fiber, 24 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013