Roast Pork Loin with Apple Coulis

Visit any farmers’ market in the Mid-Atlantic region during the fall and you’ll find a beautiful harvest of apples that can be transformed into so many delicious meals. And ask around to find local farmers that raise free range, grain fed and antibiotic-free pigs.

Coulis
4 Granny Smith apple(s), or other firm-fleshed apples
1 Tablespoon unsalted butter
1/4 cup sugar
1/2 Tablespoon cinnamon
1 teaspoon lemon juice
zest of one small lemon(s)
1 Tablespoon brandy, or cognac
1 Tablespoon water

Peel, core and quarter the apples. Place apples in a heavy-bottomed saucepan, adding butter, sugar, cinnamon, lemon juice, lemon zest, brandy or cognac and water. Cover and cook over low heat, stirring occasionally, until a fork penetrates the apples easily. Process in a blender or processor until absolutely smooth and free of lumps.

Roast Pork Loin
2 pounds boneless center-cut loin of pork, tied for roasting
1/4 cup sugar
1 teaspoon ginger powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
watercress, for garnish

Preheat the oven to 450F.

Combine the sugar, ginger, salt, allspice and clove in a small bowl. Rub the roast with the spice mixture, coating it evenly. Place the roast on a rack in a heavy roasting pan and cook at 450F for 10 minutes. Reduce the heat to 325F and continue to cook until the internal temperature of the pork, as measured by an instant thermometer, is 145F. This should take about 20-30 minutes. Remove from oven and let rest for 10 minutes before slicing.

To serve, place a large spoonful of apple coulis in the center of a dinner plate. Using the back of the spoon, spread the coulis to a circle approximately 6” in diameter. Slice the roast into pieces approximately 1/8” thick and place 3 or 4 of these pieces in the center of the sauce. Garnish with sprigs of watercress.


1 comment

  1. Simple spiced apple coulis February 4, 2014 at 6:03 pm Reply

    […] Recipe adapted from Eco Harvest Gourmet. […]

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