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Roast Loin of Pork with Cinnamon-GlazedTart Apples

From Rocco DiSpirito, Flavor
/ Source: TODAY


  • 3 Tbs. corn oil
  • 2 lbs boneless loin of pork, untrimmed
  • 1/4 tsp salt, plus more to season pork ground pepper to season pork
  • 2 Tbs. unsalted butter
  • 1/4 cup sugar
  • 2 cinnamon sticks, 2 1/2 to 3 inches each
  • 1/4 cup white vinegar
  • 3/4 cup apple juice
  • 2 Granny Smith or other tart apples, peeled, cored, and sliced into rings 1/4-inch thick

DIRECTIONS Preheat oven to 375F. Heat a sauté pan or roasting pan large enough to accommodate the roast, then add the corn oil and heat until hot but not smoking. Season the pork loin with salt and pepper. Brown the roast on all sides, and then transfer to a roasting pan fitted with a rack. Roast in the oven for 30-45 minutes, until the internal temperature of the pork reaches 160F.

In a saucepan over medium heat, melt 1 Tbs butter and add the sugar and cinnamon sticks. Stir over very low heat until the sugar has cooked into a smooth, light brown caramel. Gradually stir in the vinegar and 1/2 cup of the apple juice. (As you do, the caramel may harden and clump. Don’t be alarmed; any solids that form will redissolve.) Discard cinnamon sticks. Raise the meat to medium-high and boil the mixture until it has reduced to a glaze consistency. Remove pan from heat.

Melt remaining 1 Tbs butter in a sauté pan over medium heat. When the foaming subsides, add the apples and sauté until golden brown, 12 to 15 minutes. Add the remaining 1/4 cup apple juice and heat until there is no visible juice in the pan. Remove the pan from heat. If cinnamon glaze has stiffened and doesn’t run, briefly rewarm it over low heat just to soften. Pour the glaze over the apples and gently toss to coat.

When the pork loin is done, remove from oven and let rest 10 minutes. Carve into 1-inch-thick-slices. Arrange several slices on each plate and smother with glazed apples. Serve hot.