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Apple-Topped Pork Loin Recipe

Apple-Topped Pork Loin Recipe

This succulent roast from field editor Susan Seymour of Valatie, New York has a crisp topping of spiced apples.
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min. + standing YIELD:12-15 servings

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

  • 1. 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.
  • 2. 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.

Nutritional Facts

1 slice: 205 calories, 7g fat (2g saturated fat), 60mg cholesterol, 195mg sodium, 10g carbohydrate (9g sugars, trace fiber), 24g protein

Reviews for Apple-Topped Pork Loin

Sort By :
MY REVIEW
PenneyPike
Reviewed Oct. 16, 2014

"Tasted great ! Pork was moist!"

MY REVIEW
shecooksalot
Reviewed Mar. 13, 2013

"I had plans to make this recipe exactly as written but I was only able to put the rub on the roast, brown the roast, and then I had to throw it in my crock pot on high for 2 1/2 - 3 hours. Still amazing! It was very moist and the flavor was outstanding. I'm not a big fan of caraway seeds, but it was really, really good. I do want to try the recipe as written, but based on my first try, delicious!!!!"

MY REVIEW
Love2Experiment
Reviewed Dec. 23, 2010

"This was not difficult and a big hit with my dinner guests! They're all asking for the recipe."

MY REVIEW
Kris Countryman
Reviewed Sep. 27, 2009

"My husband liked this a lot. I thought I was rather sweet."

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer