Snow again! I’ve been to New York four times in the past few years and it’s never snowed for more than an hour or two. I have a feeling that it’s no coincidence that it keeps snowing on days that LOST is on, am I right? Anyway, this is a great pork dish; it’s really versatile and not too difficult, but the flavors are definitely there. The skin gets sticky and lightly crispy, thanks to the combination of honey and brown sugar, which are complimented greatly by the cinnamon, nutmeg, and Chinese five spice. Allowing the pork to rest is essential, because it allows all of the juices and flavors to sink deeper into the meat, which makes it even juicier and more tender. We ate this pork over rice because that’s what we had and it went well with the spices used, but I think egg noodles or roasted vegetables would be even better. I made something tasty with the leftovers of this pork, so stay tuned on Friday to find out what!
The ingredients. I ended up adding cinnamon and brown sugar as well.
Rub the pork with salt and pepper and either placed in a roasting pan sprayed with non-stick spray or place on a baking rack over a baking sheet, like I did. Roast at 375 degrees F for 30 minutes.
Mince your garlic and heat your olive oil over medium heat, then add the garlic. Cook until fragrant, just a minute or two.
Combine the 1/2 cup honey, 1/4 cup white wine vinegar, 1/2 teaspoon pepper, 1/4 teaspoon kosher salt, 1 teaspoon Chinese five spice powder, 1/4 teaspoon ground nutmeg, 1/4 teaspoon cinnamon, and 1 tablespoon light or dark brown sugar, then add it to the garlic in the pan. Bring everything to a boil, then lower the heat to medium-low and simmer until everything is reduced by about half, stirring occasionally.
Dice your apples and add them to the sauce, and cook for 10 minutes, until the liquid has reduced a bit more.
When the pork has been in the oven for 30 minutes, pull it out and spoon the apples and whatever liquid is left over the pork, making sure that the pork is well covered in the sauce. Turn the oven down to 350 degrees F and roast the pork for 45 minutes, then turn the heat up to 375 degrees F and roast for another 30 minutes until the internal temperature of the pork is 170 degrees F (or just slice off a corner of the pork and check its color).
Allow the pork to rest for 10 minutes, then slice with a sharp knife and serve with noodles, a salad, vegetables, or rice.
- 3.5 pound pork loin or roast
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 large apples, diced (I didn't peel mine, but you can if you want)
- ½ cup honey
- ¼ cup white wine vinegar
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1 tablespoons brown sugar
- 1 teaspoon Chinese five spice powder
- ¼ teaspoon ground nutmeg
- Preheat the oven to 375 degrees F. Season the pork with the 1 teaspoon salt and 1 teaspoon pepper. Roast the pork in a roasting pan or on a baking sheet over a cooling rack, like I did.
- Heat the olive oil in a sauce pan and add the garlic. Saute for a minute or two until fragrant, then add the honey, vinegar, pepper, salt, cinnamon, brown sugar, Chinese five spice, and nutmeg. Whisk everything together and bring heat to high, boil, then reduce the heat to medium and simmer until the sauce has reduced by about half. Add in the diced apples and continue to simmer for 10 minutes or so, until more of the liquid has reduced off.
- Take the pork out of the oven and spoon the apples and sauce over it. Reduce the oven to 350 degrees F and roast the pork for 45 minutes, then turn the heat back up to 375 degrees F for another 30 minutes or so, until the internal temperature of the pork is 170 degrees F. Allow to rest for 10 minutes, then slice with a sharp knife. Serve with rice, noodles, or veggies. Serves 6-8.