Wednesday, September 11, 2013

Paleo Apple Pork Loin

This was a super easy dish that everyone in the family loved. I was kind of giving it a test run, and can't wait to return to it as the weather gets cooler. I'm always a sucker for the smell of cinnamon apples!

While I used a pork loin for this, you could always use a tenderloin or chops. You might need to adjust the cooking times (a tenderloin would definitely take less time to cook).
Paleo Apple Pork Loin

1 tbs. olive oil
2-3 lb. pork loin
1 cup unsweetened applesauce
3 tbs. spicy or dijon mustard
1 tbs. raw honey
salt & pepper
1-2 tbs. chopped fresh rosemary
5 apples, sliced and cored
2 tbs. palm sugar
1 tsp. cinnamon
pinch of grated nutmeg
1 tbs. coconut oil
2 tbs. water

Preheat oven to 350. Heat oil in an oven-proof skillet over medium heat. Add loin and brown on all sides. Remove from heat.

In a small bowl, combine applesauce, mustard and honey. Generously season pork with salt and pepper, then spread applesauce mixture over it. Sprinkle with rosemary.

Place in oven and bake at 350 for an hour or until cooked through (it took me about an hour and fifteen minutes).

During the last 10-15 minutes of the pork's baking time, put apple slices in a bowl. Sprinkle with palm sugar and spices, tossing to coat. Melt coconut oil in a saucepan or skillet over medium heat. Add apples and water, stirring well. Cook until the apples are soft, stirring occasionally.

Serve pork with apples spooned over the top.

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