My H-E-B Texas Life Magazine December 2013
2lbs.pork loin, trimmed,
1/2 tsp.kosher salt,
4cloves garlic, chopped,
1 to 2sprigs fresh rosemary,
4firm red apples,
1bottle (12 oz.) hard cider like Angry Orchard or Wood Chuck,
1Preheat oven to 400°F. Tie pork loin with butcher's twine in three places to help hold shape and promote even cooking. Season with salt and pepper.
2Combine garlic, rosemary and lemon zest with olive oil in a bowl to make a paste; spread over roast.
3Quarter and core apples and combine with sliced shallots. Place in a mound in center of a roasting pan or a large baking dish.
4Set roast on top of apples and shallots. Place on center oven rack and roast 45 minutes or until internal temperature reaches 145°F.
5Remove roast to a cutting board and let rest 10 to 15 minutes before slicing.
6Meanwhile, place roasting dish with apples and shallots over a Medium-High flame and deglaze pan with hard cider. Bring to a simmer for 2 to 3 minutes to reduce sauce. Serve with sliced pork.
Calories: 310, Saturated Fat: 1.5g, Sodium: 240mg, Carbohydrates: 23g, Dietary Fiber: 4g, Protein: 33g