6 Serves
65 Mins
Preheat your oven to 190°C. Season the pork loin thoroughly with salt and pepper, then place it on a rack inside a roasting pan.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
1 µg / 400 µgCalcium
14 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
7 mg / 1,250 mgPotassium
505 mg / 4,700 mgSodium
740 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
5 g / 20 gCholesterol
74 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Roast the pork in the oven for 30 minutes. While it roasts, peel, core, and dice the Granny Smith apples into small 1/4-inch cubes.
In a large saute pan over medium heat, warm the olive oil and add the minced garlic, cooking for one minute until fragrant.
Stir in the honey, apple cider vinegar, black pepper, sea salt, five spice powder, and nutmeg. Bring the mixture to a boil, then simmer until the volume reduces by half.
Increase the heat to medium-high, add the diced apples to the pan, and cook until the liquid has mostly reduced into a thick glaze.
Remove the pork from the oven, spoon the apple glaze generously over the top, and return to the oven at a reduced temperature of 175°C until the internal temperature reaches 77°C.
Allow the pork to rest for 15 minutes before carving and serving.
25
g95
g20
g
Yemeni
