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Nutrition Facts
Serving Size 349 g
(Approx. 6 Servings)
Amount Per Serving
Calories 310 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 240 mg 10%
Total Carbohydrate 23 g 8%
Dietary Fiber 4 g 16%
Sugars 14 g
Protein 33 g
Vitamin A 2% Iron 10%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pork Loin with Hard Cider and Apples
Prep Time
45 minutes
Cook Time
1 hour
Total Time
1 h 45 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Lb pork loin, trimmed
1/2 Tsp salt
1 Tbsp pepper
4 garlic, chopped
1 rosemary, sprigs
1 Tbsp lemon, zest
2 Tbsp olive oil
4 medium apple
2 shallots, sliced
12 Oz hard cider
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Instructions

1
Preheat oven to 400°F.
2
Tie pork loin with butcher's twine in three places to help hold shape and promote even cooking. Season with salt and pepper.
3
Combine garlic, rosemary and lemon zest with olive oil in a bowl to make a paste; spread over roast.
4
Quarter and core apples and combine with sliced shallots. Place in a mound in center of a roasting pan or a large baking dish.
5
Set roast on top of apples and shallots.
6
Place on center oven rack and roast 45 minutes or until internal temperature reaches 145°F.
7
Remove roast to a cutting board and let rest 10-15 minutes before slicing.
8
Meanwhile, place roasting dish with apples and shallots over a medium-high flame and deglaze pan with hard cider.
9
Bring to a simmer for 2-3 minutes to reduce sauce.
10
Serve with sliced pork.

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