Pork roast and apples
1 Roast
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground ginger |
| ½ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Pepper |
| 4 | To 5 lb. center pork loin roast | |
| ¼ | cup | Honey |
| ½ | cup | ;Water |
| 1 | tablespoon | Lemon juice |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground cinnamon |
| 2 | mediums | Cooking apples; peeled cored and sliced |
Directions
Combine first 5 ingredients; rub on roast. Place roast, fat side up, on a rack in a roasting pan. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or bone. Bake at 325 F. for 30 minutes, or until thermometer registers 170 F.
Combine honey and next 5 ingredients in a saucepan; stir well. Bring to a boil. Add apples; cover and simmer 8 minutes or until tender, stirring occasionally. Transfer roast to a platter; spoon apple mixture over roast.
Yield: 10 to 12 servings.
From _Cornsilk_ by The Junior League of Sioux City, IA. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 193. ISBN 0-8487-0765-6.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini