Apple-Cinnamon Pork Loin Recipe
- 1 boneless pork loin roast (2 to 3 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 3 medium apples, peeled and sliced, divided
- 1/4 cup honey
- 1 small red onion, halved and sliced
- 1 tablespoon ground cinnamon
- Minced fresh parsley, optional
- 1. Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides; cool slightly. With a paring knife, cut about sixteen 3-in.-deep slits in sides of roast; insert one apple slice into each slit.
- 2. Place half of the remaining apples in a 4-qt. slow cooker. Place roast over apples. Drizzle with honey; top with onion and remaining apples. Sprinkle with cinnamon.
- 3. Cover and cook on low for 6-8 hours or until meat is tender. Remove pork and apple mixture; keep warm.
- 4. Transfer cooking juices to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with pork and apple mixture. Sprinkle with parsley if desired. Yield: 6 servings.
1 serving equals 290 calories, 10 g fat (3 g saturated fat), 75 mg cholesterol, 241 mg sodium, 22 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit, 1/2 fat.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.