Roast pork loin with carrots & apples

Roast pork loin with carrots & apples


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Pork loin and sweet vegetables such as sweet potatoes and carrots – heart savers that are high in fibre – make a good team.

Lynn Lewis

Serves: 4 

  • ½ cup (125 ml) orange juice concentrate
  • 1 teaspoon honey
  • ½ teaspoon ground cumin
  • ¼ teaspoon cinnamon
  • ¼ teaspoon chilli powder
  • 650 g boned pork loin roast, trimmed
  • 1 tablespoon vegetable oil
  • 2 medium sweet potatoes, peeled and cut in 1.5 cm pieces
  • 1 medium onion, cut into 1.5 cm pieces
  • 2 medium carrots, peeled and cut in 1.5 cm pieces
  • 2 medium apples, cored, peeled and cut into 3 cm pieces
  • ½ teaspoon salt
  • ½ cup dry white wine
  • 1 tablespoon butter

Preparation:2hours20min  ›  Cook:45min  ›  Ready in:3hours5min 

  1. Combine juice concentrate, honey, cumin, cinnamon and chilli powder in a large bowl. Add pork; turn to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, turning pork occasionally.
  2. Preheat oven to 180°C. Heat oil in a very large ovenproof dish over medium-high heat. Add pork; brown on all sides, about 5 minutes. Transfer to a plate. Wipe pan clean.
  3. Place sweet potato, onion, carrot, apple, salt and wine in dish. Place pork on top of vegetables; brush with marinade. Cover with aluminium foil.
  4. Roast pork until instant-read meat thermometer inserted in the centre registers 75°C, about 40 minutes. The juices should run clear when a skewer is inserted in the meat.
  5. Place pork on a cutting board. Let stand 5 minutes. Stir butter into vegetables. Slice pork; serve with vegetables.

on the menu

With their peppery taste, Chinese mustard greens are a good foil for the sweetness of the vegetables and fruits in this recipe. Try buk choy (also known as white mustard greens) and gai choy.

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