Pork Loin w/ Apples and Onions
I used sugar free maple syrup and low sugar apple juice....cause that was all I had and it seemed fine. I guess the carbs are so high cause of the apples, onions and juice. Low sugar/Sugar free syrup and juice would lower that some. I was looking for copyright info, but I hope they don't mind sharing. Anyone know if it causes problems to post a recipe from a cookbook/magazine???
Pork Loin with Apples and Onions
2 tsp lemon zest 3 Onions cut in wedges
1 tsp cinnamon 3 apples cut in wedges
1/8 tsp ginger ¼ c lemon juice
1/8 tsp allspice (I didn’t have any) ½ c apple juice
1/8 tsp nutmeg ¼ c maple syrup
1 T olive oil 1 Pork Loin (1 ½ lb.)
Preheat oven to 375oF. Coat large roasting pan with cooking spray. Combine lemon zest cinnamon, ginger, allspice and nutmeg in small bowl. Combine oil and half of spice mixture in another small bowl. Place pork in pan. Season with salt and pepper to taste and rub with oil mixture. Set aside.
Toss onion wedges and 2/3 of apple wedges with lemon juice and remaining spice mixture in large bowl. Place in pan with pork and ½ cup water.
Roast pork, tossing apple mixture once, about 50 minutes or until thermometer inserted into thickest portion registers 155oF and juice runs clear. Remove from oven and allow to stand for 10 minutes.
Bring apple juice and maple syrup to a boil in medium saucepan. Reduce heat and simmer 1 to 2 minutes until slightly thickens. Remove from heat.
Puree two-thirds of roasted apple mixture with pan drippings in food processor fitted with metal blade until smooth. Add to juice mixture. Season with salt and pepper to taste. Cook on medium low heat until warm.
Cut pork loin into thin slices. Garnish with remaining raw apple wedges and remaining roasted onions and apples.
4 servings - 440 cal, 40 g protein, 44 g carb, 5 g fiber, 12 g fat, 3.5 g sat fat, 100 mg chol, 440 mg sodium
Exchanges: 1 starch, 1 fruit, 2 veg, 5 meat, 2 fat
Pork Loin with Apples and Onions
2 tsp lemon zest 3 Onions cut in wedges
1 tsp cinnamon 3 apples cut in wedges
1/8 tsp ginger ¼ c lemon juice
1/8 tsp allspice (I didn’t have any) ½ c apple juice
1/8 tsp nutmeg ¼ c maple syrup
1 T olive oil 1 Pork Loin (1 ½ lb.)
Preheat oven to 375oF. Coat large roasting pan with cooking spray. Combine lemon zest cinnamon, ginger, allspice and nutmeg in small bowl. Combine oil and half of spice mixture in another small bowl. Place pork in pan. Season with salt and pepper to taste and rub with oil mixture. Set aside.
Toss onion wedges and 2/3 of apple wedges with lemon juice and remaining spice mixture in large bowl. Place in pan with pork and ½ cup water.
Roast pork, tossing apple mixture once, about 50 minutes or until thermometer inserted into thickest portion registers 155oF and juice runs clear. Remove from oven and allow to stand for 10 minutes.
Bring apple juice and maple syrup to a boil in medium saucepan. Reduce heat and simmer 1 to 2 minutes until slightly thickens. Remove from heat.
Puree two-thirds of roasted apple mixture with pan drippings in food processor fitted with metal blade until smooth. Add to juice mixture. Season with salt and pepper to taste. Cook on medium low heat until warm.
Cut pork loin into thin slices. Garnish with remaining raw apple wedges and remaining roasted onions and apples.
4 servings - 440 cal, 40 g protein, 44 g carb, 5 g fiber, 12 g fat, 3.5 g sat fat, 100 mg chol, 440 mg sodium
Exchanges: 1 starch, 1 fruit, 2 veg, 5 meat, 2 fat
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