Molasses-Cured Pork Loin with Apples

This recipe serves:  8

2 quarts water
1/2 cup unsulphured molasses
1/2 cup sugar
2 cloves garlic, smashed
1 tablespoon kosher salt
1 1/4 teaspoons freshly ground pepper
1 cinnamon stick
1 1/2 teaspoons coriander seeds
2 whole cloves
1 3-pound pork loin, trimmed, boned, tied*
salt and fresh pepper, to taste
2 tablespoons butter
4 Granny Smith apples, halved, cored and cut into 1/2-inch wedges
1/2 cup apple cider vinegar
1. In a large saucepan, combine the water with 1/4 cup of the molasses, sugar, garlic, salt, pepper, cinnamon stick, coriander and cloves to make the marinade. Bring to a boil over medium-high heat. Pour into a shallow roasting pan and cool completely.

2. Add the pork to the marinade and marinate at least 2 hours or overnight in the refrigerator.

3. Preheat the oven to 400°F.

4. Remove the pork from the marinade. Season well with salt and pepper. Place on a rack in a roasting pan, add 2 cups of the marinade and roast for about 50 minutes, basting regularly. Discard the remaining marinade. The internal temperature should be 150°F. Note: Allow the pork loin to rest for 10 minutes and check that the temperature has come up to 160°F. (The pork loin will continue to cook after removing it from the oven). For more information visit our Cook It Safe Calculator .

5. Transfer the pork to a platter and cover with foil.

6. Melt the butter in a large skillet over medium-high heat and add the apples. Cook until tender, about 10 minutes. Using a slotted spoon, transfer the apples to a bowl. Add the remaining 1/4 cup of the molasses to the skillet and bring to a boil. Cook until syrupy, about 3 minutes. Pour the glaze over the apples and toss gently.

7. Slice the pork and arrrange on a serving platter. Add the juices from the roasting pan back to the skillet and boil for 1 minute. Pour the juices over the pork and arrange the apples around the edge.

Serving Size: 2 slices pork loin with apples

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