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Apple-Topped Pork Loin

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

Printed from tasteofhome.com Jul 24, 2008

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Apple-Topped Pork Loin cont.

1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground mace

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 1-1/2
hours. Combine the topping ingredients; spread over top of roast.
Bake 1 to 1-1/2 hours longer or until a meat thermometer reads
160°. Let stand for 10 minutes before slicing.

Yield: 12-15 servings.