Roasted Pork Loin With Yukon Gold Potatoes, Apples, Prunes

By á-174942

Ingredients

• 1 center-cut boneless pork loin (3 lbs) tied
• 1/4 teaspoon cinnamon
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup oil
• 3 Yukon Gold potatoes - (abt 2 lbs) peeled, and cut into eighths
• 1 rosemary sprig
• 2 cups chicken stock
• 1/2 cup butter - (1 stick)
• 3 Granny Smith apples peeled, cored, and quartered
• 18 prunes pitted
• 1/2 teaspoon chopped parsley

Details

Servings 6

Preparation

Step 1

Rub pork loin with cinnamon and season liberally with salt and pepper. Heat oil in heavy roasting pan over moderate heat until oil begins to smoke. Sear pork loin on all sides until brown. Remove from roaster and drain excess fat.

Add potatoes and rosemary to roasting pan. Place pork loin on top. Add stock and butter. Roast in 325 degree oven, basting every 15 minutes. After 45 minutes add apples and prunes. Continue roasting, basting every 15 minutes, until thermometer inserted in center of loin reads 150 degrees, approximately 20 to 30 minutes more.

Remove from oven and cover loosely with foil. Let pork loin rest 15 minutes. While pork is resting, arrange potatoes, apples and prunes around serving platter. Strain cooking liquid into saucepan and bring to simmer. Slice pork loin and place slices on top of potatoes, apples and prunes. Add parsley to hot sauce and spoon over pork.

This recipe yields 6 servings.

Each serving: 806 calories; 582 mg sodium; 151 mg cholesterol; 53 grams fat; 47 grams carbohydrates; 38 grams protein; 1.51 grams fiber.