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Pork Loin With Red Chile and Apple




Source of Recipe


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List of Ingredients







(3-pound) boneless pork loin

1 ½ teaspoons garlic salt

1 teaspoon ground red chile, preferably mild

½ teaspoon black pepper

large apple, cored and cut into 6 thick slices

Preheat oven to 325 F. Pour a cup of water into a roasting pan and place a greased rack in the center. Combine the dry ingredients and rub them over the entire roast. Place roast on rack, fat side up. Cover it with the apple slices, secured with toothpicks if necessary.

Roast just until the juices run clear, about 2 hours. Let stand 10 to 15 minutes, then remove the apples and reserve them. Slice the roast thinly and serve each portion with an apple slice. Since most of the chile is on the outside of the roast, it can be rinsed gently with hot water to further reduce the heat if necessary. Makes 6 servings.


Note: If using a meat thermometer, remember that internal temperature will continue to rise outside the oven, so remove the roast when it has 5 degrees to go. If you let it reach its target temperature in the oven (usually 160 F), it will overcook while it rests.


PER SERVING: Cal 443 (52% fat) Fat 25 g (9 g sat) Fiber 1 g Chol 139 mg Sodium 343 mg Carb 5 g Calcium 36 mgSautéed


Recipe