Apple Cinnamon Pork Loin Recipes

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides; cool slightly. With a paring knife, cut about sixteen 3-in.-deep slits in sides of roast; insert one apple slice into each slit., Place half of the remaining apples in a 4-qt. slow cooker. Place roast over apples. Drizzle with honey; top with onion and remaining apples. Sprinkle with cinnamon., Cover and cook on low for 6-8 hours or until meat is tender. Remove pork and apple mixture; keep warm., Transfer cooking juices to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with pork and apple mixture. Sprinkle with parsley if desired.

Steps:

• Heat oven to 450. Put 2 tablespoons of the butter in a large skillet over medium heat. When it starts to foam, add the apples, onion and all the spices, along with some salt and pepper, and cook, stirring occasionally, until the apples and onion are soft, 10 to 15 minutes.
• Meanwhile, wriggle a thin, sharp knife into each end of the meat, making a kind of pilot hole. Then use the handle of a long wooden spoon to force a hole all the way through the loin. Wriggle the spoon to make the hole as wide as you can. Stuff the apple and onion mixture into the roast from each end, all the way to the center. Sprinkle the roast with salt and pepper.
• Roast on a rack in a large roasting pan for 15 minutes, then lower the heat to 325. Continue to roast, basting with apple juice about every 15 minutes or so. If the liquid accumulates on the bottom of the pan, use it to baste; if not, add more juice.
• Start checking the roast after 45 minutes of total cooking time (large roasts can take up to 1.5 hours). When it's done, an instant-read thermometer will register 145. Remove the roast and set it on a platter.
• Put the roasting pan on the stove over one or two burners on medium-high heat. If there is a lot of liquid, reduce it to about .75 cup, scraping up any brown bits from the bottom of the pan; if the pan is dry, add 1 cup of apple juice and follow the same process. When the sauce has reduced some, stir in the remaining 2 tablespoons butter if you like. Spoon the sauce over the roast, slice and serve.

Steps:

• In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt., Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops.

Steps:

• Preheat oven to 400 degrees.
• Place the tenderloin in a roasting pan or casserole dish (I use cooking spray first to make clean up easier).
• Combine the remaining ingredients together and stir.
• Spoon the apple mixture around the tenderloin, cover and bake for 30 minutes.
• Remove the lid and spoon the apple mix over top of the tenderloin.
• Place back in the oven and bake 15 to 20 minutes or until tenderloin registers at least 155 to 160 degrees on a meat thermometer.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the pork roast in a medium baking dish. Season red potatoes with salt and pepper, and arrange around the roast. Place sweet potatoes and cinnamon in a resealable plastic bag, and shake to coat. Arrange sweet potatoes around the roast. Place apple over the roast and potatoes. Top with butter slices. Seal baking dish tightly with foil.
• Cook 1 1/2 hours in the preheated oven, or until the internal temperature of the pork has reached 145 degrees F (63 degrees C).
• In a medium saucepan over medium heat, blend the milk, water, chicken bouillon, beef bouillon, and cornstarch until the bouillon cubes are dissolved and the mixture is thickened. Serve with the pork roast and potatoes.