Roasted Pork Loin with Stewed Apples

Macros / Serving Size

Protein 31 g | Fat 12 g | Carbs 23 g

% Calories of Macros / Serving Size

Calories 331 | Protein 38 % | Fat 33 % | Carbs 28 %

Nutrients / Serving Size

Fiber 5 g | Sodium 201 mg | Sat. Fat 3 g

Ingredients (See notes for serving size)

• 3-4 lbs. of pork loin roast
• 2 tbsp. olive oil
• 1 tsp. black pepper
• 1 tsp. salt
• 1 tsp. dried basil
• 1tsp. onion powder
• 4-5 Granny Smith apples
• ¼ tsp. cinnamon

Directions

1. 30 minutes before cooking, remove pork loin from the refrigerator and allow it to come to room temperature.  Then preheat oven to 400 degrees F.
2. Remove the loin from its packaging and gently pat it dry with a paper towel.  Discard the paper towel.  Wash hands. Place the loin a roasting pan or a 13x9x2 baking dish.  And then gently rub the olive oil over the meat on all sides.  Wash hands.
3. Mix the spices together and then gently pat the mix onto all sides of the meat.  Wash hands.
4. Cover the roast with the pan cover or loosely with foil, if using a baking dish. Add 2 tbsp. of water
5. Place the covered loin in the oven and bake for 25 minutes a pound plus an additional 25 minutes.  For a loin that is 3 pounds the total cooking time would be 100 minutes.  Quickly basting the loin with the pan juices every 25 minutes. Just prior to coming up on the last 25 minutes, quickly core the apples and cut each into 8 slices.  Sprinkle with cinnamon.  Quickly add the apple slices in one single layer around circling the loin.  Cover and return to the oven to cook for the remaining 25 minutes.
6. Remove the loin from the oven and let it rest at 10 minutes before slicing.

Notes

• One serving size of pork is 3-4 oz.; the amount of apples in this recipe equals 4 servings.
• Shred any remaining pork to freeze and/or use in another meal such as pork tacos, topping a salad, adding to a soup, etc.
• Serve with a small tossed salad.
• Nutrition analysis is based on a serving size of cooked boneless pork roast of 4 oz.  As a result, the spices to season the roast and oil are adjusted to approximate the amount consumed per 4 oz.  A portion of greater than 4 oz. cooked will result in more calories and macronutrients consumed.  Analysis is based on 1 apple per serving.