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Roast Pork Loin with Apples & Cinnamon
Recipes for National Pork Month

Makes six servings Prep time: 70 minutes 1-1/2 pounds pork roast, any variety 2 apples, cored, peeled, and sliced into wedges 1 tablespoon olive oil 1 teaspoon black pepper, ground 1 teaspoon ginger, ground 1/2 teaspoon nutmeg, ground 1/2 teaspoon cinnamon, ground 1/2 cup dry white table wine 1/4 cup honey 1 tablespoon lemon juice

Rub pork loin with olive oil, pepper, half of the ginger, nutmeg and cinnamon. Combine the other half of those spices with the wine, lemon juice and honey; stir in the apple wedges. Preheat oven to 350 degrees. Place pork in shallow baking pan. Roast to an internal temperature of 160 degrees, about 40 minutes. Remove from oven, cover and keep warm; let rest for 10-15 minutes. Reserve all juices. Heat apple mixture to a boil. Reduce heat to a simmer. Cover and simmer until apples are tender, about 5 minutes. Add any pork juices, simmer a few minutes more. Remove from heat. Slice pork loin; arrange on plates, pour warm sauce over slices and garnish with apples.