The trio of ginger-nutmeg-cinnamon will remind you of pumpkin pie. The spices and apples create a classic flavor that marries well with pork. Serve with baked sweet potatoes, roasted Brussels sprouts, and whole wheat dinner rolls.Any leftover roast is great sliced and sandwiched on rye bread with horseradish sauce.
- 2 pounds pork loin roast (boneless)
- 1 tablespoon olive oil
- 1 teaspoon ground black pepper
- 1 teaspoon ground ginger (divided)
- 1 teaspoon ground nutmeg (divided)
- 1 teaspoon ground cinnamon (divided)
- 1/2 cup dry white wine
- 1/4 cup honey
- 1 tablespoon lemon juice
- 2 apples (cored, peeled and sliced into wedges)
- Rub pork loin with olive oil, pepper and 1/2 teaspoon each ginger, nutmeg and cinnamon. In a small bowl, stir together the other half of the spices with the wine, honey, lemon juice and apple wedges. Roast pork in shallow pan in a 350 degrees F. oven for 40 minutes (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.
- Meanwhile, simmer apple mixture in a small saucepan until apples are tender; stir in any pork roast juices. Serve sliced roast with apples and sauce.