Pork Loin with Apples and Pears

For a delicious fall roast glazed with apples and pears, try this recipe that includes soy sauce, molasses, and red wine vinegar.

Pork Loin with Apples and Pears Enlarge Image
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6 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
25 mins
Cook:
6 mins
Roast:
1 hr 5 mins 425°F
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Pork Loin with Apples and Pears

Ingredients
2
teaspoons black pepper
1
teaspoon salt
1
teaspoon garlic powder
1
3 pound boneless pork top loin roast (single loin)
1/3
cup molasses
2
tablespoons red wine vinegar
1
tablespoon reduced-sodium soy sauce
3
apples, cut in halves, wedges, or slices
2
red pears, cut in halves, wedges, or slices
2
tablespoons sugar

Directions

  1. Preheat oven to 425 degrees F. Line shallow roasting pan with heavy foil; lightly oil foil. Place meat rack in pan; set aside.
  2. In bowl combine pepper, salt, and garlic powder. Brush pork with 1 tablespoon olive oil; rub with pepper mixture. Place pork on rack in roasting pan. Roast 35 minutes.
  3. For glaze, in skillet combine molasses, vinegar, and soy sauce. Bring to boiling. Reduce heat; simmer 1 minute. Remove to bowl. Set glaze and skillet aside.
  4. Brush pork with some glaze (reserve 2 tablespoons glaze for fruit). Continue roasting 20 minutes, brushing with more glaze, halfway through.
  5. Roast pork 10 minutes more or until thermometer inserted in center registers 150 degrees F. Remove from oven; cover with foil. Let stand 10 minutes before slicing.
  6. Meanwhile, in skillet used for glaze heat 1 tablespoon olive oil. Toss fruit with sugar. Add fruit to skillet; cover and cook 2 minutes. Uncover and cook 3 minutes more or until crisp-tender. Add reserved glaze; heat through. Serve pork with fruit and drizzle with pan juices. Serves 8.

Nutrition Facts

(Pork Loin with Apples and Pears)
    Per serving:
  • 361 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 107 mg chol.,
  • 444 mg sodium,
  • 28 g carb.,
  • 3 g fiber,
  • 20 g sugar,
  • 39 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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