Recipe
Author
Hy-Vee Seasons Magazine
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Description
This one pan dish conveniently cooks the pork along side apples and potatoes so everything finishes at once!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee apple jelly | ||
| 1 ½ tsp. Hy-Vee brown sugar, packed | ||
| ¼ tsp. Hy-Vee ground ginger | ||
| 2 apples, cored and cut into one-inch-thick slices | ||
| 1 lbs. small red potatoes, halved | ||
| 10 pearl onions, peeled | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| ¾ tsp. Hy-Vee salt | ||
| ¾ tsp. Hy-Vee ground pepper | ||
| ¾ tsp. fresh rosemary, minced | ||
| 2 lbs. boneless pork loin |
Things To Grab
- Medium bowl
- Roasting pan
- Silicone pastry brush
Directions
- Preheat oven to 450 degrees. Stir together apple jelly, brown sugar and ginger; set aside.
- Combine apples, potatoes, onions, olive oil, salt, pepper and rosemary.
- Place pork in the center of a roasting pan. Arrange apple mixture around pork in a single layer. Roast for 15 minutes.
- Reduce oven temperature to 350 degrees. Roast for another 20 minutes; stir apple mixture.
- Spread apple jelly glaze on pork; continue to roast 15 to 20 minutes or until center of pork loin reaches 145 degrees.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 65mg
- Sodium: 270mg
- Total Carbohydrates: 19g
- Protein: 24g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 25%
0%
Iron 8%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Fall 2007.