Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/4 lb Boned and rolled pork loin
1 ts Kosher salt
1 tb Dijon style mustard, plus
-1 tb(opt) for finishing
4 lg Granny Smith apples; peeled
-and cored, each cut in 8
-wedges and tossed with
-lemon juice
1 tb Canola oil
1/2 c Heavy(whipping) cream (opt)

Place oven rack on second level from bottom. Heat oven to 500
degrees F. Place loin in a 14-by-12-by-2-inch roasting pan. Rub salt
all over loin. Smear with 1 tablespoon of the mustard over top of
loin. Roast for 20 minutes. Move loin around with wooden spatula so
it won't stick. Roast 15 minutes more. Toss the lemon juice-coated
apples with the oil, then add the apples, juices and all, to the
roasting pan, spreading them out all around the loin. Roast 10
minutes. Turn apples gently as they will be soft. Roast 10 minutes
more. In total, the loin should roast 55 minutes or until meat is
done. (160 degrees on an internal meat thermometer) The meat may
still be slightly pink, but this is fine. Don't overcook. Remove loin
to a platter. Snip off strings If using cream and optional mustard,
combine and stir the mixture carefully into apples. Let meat rest 10
~15 minutes before slicing. Place apples around roast.

Nutritional info per serving: 266 cal; 26g pro, 14g carb, 11g fat, 74g
chol, 462 sodium

Source: Roasting: A Simple Art by Barbara Kafka Miami Herald, 1/4/96
format by Lisa Crawford

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