Roast pork loin with roasted apple compote
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Roast pork loin with roasted apple compote
  Roast    Pork    Apple  
Last updated 6/12/2012 1:20:36 AM. Recipe ID 52423. Report a problem with this recipe.
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      Title: Roast pork loin with roasted apple compote
 Categories: Miamiherald, Meat/pork
      Yield: 6 Servings
 
  2 1/4 lb Boned and rolled pork loin
      1 ts Kosher salt
      1 tb Dijon style mustard, plus
           -1 tb(opt) for finishing
      4 lg Granny Smith apples; peeled
           -and cored, each cut in 8
           -wedges and tossed with
           -lemon juice
      1 tb Canola oil
    1/2 c  Heavy(whipping) cream (opt)
 
  Place oven rack on second level from bottom.  Heat oven to 500
  degrees F. Place loin in a 14-by-12-by-2-inch roasting pan. Rub salt
  all over loin. Smear with 1 tablespoon of the mustard over top of
  loin. Roast for 20 minutes.  Move loin around with wooden spatula so
  it won't stick. Roast 15 minutes more. Toss the lemon juice-coated
  apples with the oil, then add the apples, juices and all, to the
  roasting pan, spreading them out all around the loin.  Roast 10
  minutes. Turn apples gently as they will be soft. Roast 10 minutes
  more. In total, the loin should roast 55 minutes or until meat is
  done. (160 degrees on an internal meat thermometer) The meat may
  still be slightly pink, but this is fine. Don't overcook. Remove loin
  to a platter.  Snip off strings  If using cream and optional mustard,
  combine and stir the mixture carefully into apples. Let meat rest 10
  ~15 minutes before slicing.  Place apples around roast.
  
  Nutritional info per serving: 266 cal; 26g pro, 14g carb, 11g fat, 74g
  chol, 462 sodium
  




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Recipe ID 52423 (Apr 03, 2005)

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