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Roast Pork Loin with Apples and Cinnamon

1-1/2 lbs. boneless pork loin
1 Tbsp. olive oil
1 tsp. ground black pepper
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 cup dry white table wine
1/4 cup honey
1 Tbsp. lemon juice
2 apples, cored, peeled, and sliced into wedges

Rub pork loin with olive oil, pepper, half of ginger, nutmeg, and cinnamon. Combine remaining half of spices with wine, lemon juice, and honey; stir in apple wedges. Preheat oven to 350 degrees. Place pork in shallow baking pan. Roast to an internal temperature of 155 degrees, about 40 minutes. Remove from oven, cover, and keep warm; let rest for 10–15 minutes. Reserve all juices. Heat apple mixture to a boil. Reduce heat to a simmer. Cover and simmer until apples are tender, about 5 minutes. Add any pork juices; simmer a few minutes more. Remove from heat. Slice pork loin; arrange on plates, pour warm sauce over slices, garnish with apples. Makes 6 servings.

 

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