Saturday, November 3, 2012

Apple Cranberry Pork Loin

I love fall ingredients and I try to cook with the seasons as much as possible.  If you love fall flavors, especially cinnamon, apples, and cranberries, try this pork recipe.  It tastes like autumn on a plate and pairs really well with some roasted squash or sweet potatoes.  This recipe is gluten free, dairy free, nut free for those of you with allergies!

Apple Cranberry Pork Loin
feeds 6-8 people
  • 2-2.5 lbs of pork loin (this was 2 for me), I think tenderloin would work too
  • 5 apples, peeled, cored, and sliced
  • 1/2 cup cranberries, fresh or frozen
  • 2 tablespoons apple cider vinegar (or another acid, such as orange juice)
  • slightly less than 1/4 cup of real maple syrup (brown sugar can be a substitute)
  • 3/4 tsp cinnamon
  • 1/2 tsp ground sage
  • 1/8 tsp nutmeg
  • 1/8 tsp ground ginger
  • pinch of cayenne pepper
  • 1-2 tsp of salt, depending on taste
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together all of the ingredients above, except for the pork.
  3. Place the pork in a square casserole dish, or any other oven safe cooking vessel with sides high enough to hold the pork and apple mixture.
  4. Pour apple and cranberry mixture over pork.  Make sure the pork is covered evenly with the mixture.
  5. Cover with foil and bake for about 35-45 minutes, depending on the thickness of your tenderloins.  The best way to determine if the pork is done is with a meat thermometer; it should be about 145 degrees.
  6. After allowing 10-20 minutes to rest, slice pork and serve with some of the cooked apple and cranberry on top.