Get in the fall spirit with this tasty Thanksgiving recipe. Serve this alongside your turkey and your family will keep coming back for more!
Check out the video recipe here.
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Prep: 30 minutes
Roast: 1 hour 30 minutes • Serves: 8
1½ teaspoons salt
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 (5-pound) boneless, center-cut pork loin
1 can (14 ounces) less-sodium chicken broth
1 cup pecan pieces
3 medium Granny Smith apples, sliced
2 tablespoons unsalted butter
1/3 cup light brown sugar
2 teaspoons chopped fresh sage leaves
2 tablespoons cold water
1 tablespoon cornstarch
1. Place 13 x 9-inch metal baking pan in oven. Preheat oven to 400°. In small bowl, combine salt, garlic powder and pepper; rub mixture over pork. Place pork in preheated pan and roast 30 minutes or until outside is browned.
temperature to 325°. Add broth to pan; cover and roast 10 minutes longer or
until internal temperature reaches 135°. Transfer pork to cutting board and let
stand 15 minutes before slicing (internal temperature will rise to 145° upon
standing). Reserve pork drippings remaining in pan.
3. Meanwhile, in
large skillet, toast pecans over medium-high heat 8 to10 minutes or until
lightly browned, stirring occasionally; transfer pecans to plate. Heat same
skillet over medium-high heat. Add apples and butter, and cook 7 to 8 minutes
or until apples are lightly browned. Add brown sugar, sage and reserved pork
drippings; heat to boiling over high heat.
4. In cup, combine
water and cornstarch; whisk into apple mixture and heat to boiling over high
heat. Boil 1 minute; remove skillet from heat. To serve, slice pork and spoon apples
and sauce over pork; sprinkle with pecans.
Approximate nutritional values per serving: 440 Calories, 22g Fat (6g Saturated), 110mg Cholesterol, 727mg Sodium, 17g Carbohydrates, 2g Fiber, 43g Protein
Fuji or McIntosh
apples may be substituted for Granny Smith apples.
Almonds or walnuts may be substituted for pecans.