Apple Butter Roasted Pork Loin
Although you would never believe it with the record breaking temperatures we are having here in Colorado, but fall has arrived. All of the Aspens are turning and the apple orchards are having their annual fall apple harvest celebrations, so I thought nothing would be more fitting than my Apple Roasted Pork Loin with Apple Chutney. The pork loin roasts low and slow and comes out of the oven so moist with the richest apple crust that just sings of cinnamon. I serve this with a warm apple chutney that gives it a great crunch that just pulls the whole dish together.
Apple Butter Pork Loin
2 (1 1/2 pound) pork tenderloins
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Preheat the oven to 350 degrees.
Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork tenderloins from the oven, and spread the apple butter mixture over them.
Cover, and return to the oven for 2 hours, or until fork tender.
***If time permits, I cover the pork loin with apple cider and let it sit in the refrigerator overnight to marinate before baking. If you do this, I would suggest discarding the apple cider and using fresh juice when you are ready to bake the pork loin.
Apple Butter Pork Loin
2 (1 1/2 pound) pork tenderloins
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Preheat the oven to 350 degrees.
Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork tenderloins from the oven, and spread the apple butter mixture over them.
Cover, and return to the oven for 2 hours, or until fork tender.
***If time permits, I cover the pork loin with apple cider and let it sit in the refrigerator overnight to marinate before baking. If you do this, I would suggest discarding the apple cider and using fresh juice when you are ready to bake the pork loin.
Sounds great! I am going to try this out this weekend.
ReplyDeleteQuestion: Do you remember the recipe for the vegetables you cooked for me when you were here--zucchini, summer squash, onions, etc. I need the recipe. Thanks.
The vegetable sautee is easy...
ReplyDelete2 zucchini
2 Summer Squash
1 small onion, diced
1 tablespoon minced garlic
Few tablespoons olive oil
Salt and Pepper to taste
Heat the oil in a skillet over medium heat. Once hot add all the vegetables, onion, and garlic and season with salt and pepper. Cook until tender. - I think when I made it for you I added a tablespoon of butter to the olive oil which adds a little more flavor but of course it would be healthier withou it.
This dish looks delicious and perfect to welcome the fall!
ReplyDelete