Carmelized Pork Loin with Apples


Easy elegance, good enough for company.

Time: 1 + hour

2 Tbs. packed brown sugar

1 tsp. ground cumin

3/4 tsp. salt

1/8 tsp. ground cayenne pepper

1/8 tsp. black pepper

1 garlic clove, minced

1 (21/2 -pound) boneless pork loin, trimmed

1 Tbs. plus 1 tsp. vegetable or olive oil

2 medium onions, cut into wedges

1/3 cup balsamic vinegar

2 Tbs. butter

2 Granny Smith apples, cut into wedges*

2 Rome apples, cut into wedges*

Preheat oven to 425°F.

Combine brown sugar, ground cumin, salt, cayenne pepper, and black pepper in a small bowl; reserve for later use.

Rub garlic over the surface of trimmed pork loin.

Heat a large skillet (coated lightly with oil) over medium-high heat.

Add pork and onion; cook 10 minutes, turning the pork occasionally, until the meat is browned on all sides.

Coat a 9 x 13-inch baking dish with a little oil.

Put the pork in the dish and sprinkle the reserved sugar mixture it. Arrange the onion around the pork, and drizzle with vinegar.

Bake for 20 minutes.

While pork is cooking, melt butter in a large skillet over medium-high heat; add apples, and sauté 5 minutes or until golden.

Remove the pork from oven and arrange apples around the meat.

Reduce oven heat to 350°F.

Return pork to oven and cook an additional 20 minutes or until pork is done.

Remove dish from oven and set pork on a plate to rest, covered in foil.

Pour the pan drippings into a medium saucepan.


*Apple choice may depend on availability. Choose two each of a sour and a sweet variety.