|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 6g||21%|
|Total Sugars 36g|
|Vitamin C 32mg||160%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A roasted pork loin is an ideal meal whether for family or guests as it's easy to make and quite versatile, marrying well with a variety of flavors. This recipe nestles sweet potatoes and apples around the pork as it roasts, and enhances the natural sweetness of these ingredients with honey, orange juice, and brown sugar.
1 tablespoon vegetable oil
1 (3- to 4-pound) boneless pork loin roast, fat trimmed
1/3 cup honey
1/4 cup orange juice
1/4 cup frozen apple juice concentrate, thawed
2 teaspoons freshly ground black pepper
1 tablespoon brown sugar, packed
3 large sweet potatoes, quartered
3 large apples, cored and quartered
Gather the ingredients.
Preheat the oven to 375 F. Place a large ovenproof Dutch oven over medium-high heat and add the vegetable oil.
When very hot, add the pork roast. Cook, turning the roast, until all sides are browned, about 6 minutes.
Remove from the heat.
In a medium bowl, combine the honey, orange juice, apple juice concentrate, pepper, and brown sugar.
Spoon over the pork roast.
Place the sweet potatoes around the pork.
Cover and bake for 2 hours. Pork should register at least 145 F on an instant-read thermometer, the minimum safe temperature for pork.
Place the apple quarters around the pork.
Bake, uncovered, basting frequently, for 20 minutes, or until the apples are just tender.
Let the pork stand for 10 minutes. Slice the pork roast and serve with the sweet potatoes and apples.
Pork Loin Vs. Pork Tenderloin
It is easy to think these two cuts of pork are similar (or even the same) considering the names are so much alike. But a pork loin and a pork tenderloin are different from each other, specifically in their size and shape. A pork loin comes from the back of the pig and the pork tenderloin is a cut from the muscle along the backbone, which is the rear of the pork loin. A pork tenderloin is boneless and very narrow while pork loin is wider and can be sold with the bone or boneless. A tenderloin will cook much quicker than a pork loin, so the two should not be swapped in recipes unless the cooking time is adjusted and it won't affect any other ingredients. A tenderloin is also more expensive than a pork loin, which is considered an affordable cut of pork.
Pick the Right Apple
You want to choose a type of apple that is best for baking so it holds its shape in the oven and won't essentially become apple sauce. Varieties such as Granny Smith, Honeycrisp, Cortland, and Jonagold are all good choices.