Pork Loin with Apples and Pears

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Who: Co-op Family of Jo-Carroll Energy
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Pork Loin with Apples and Pears

Servings 8


  • 3 lb. boneless pork top loin roast
  • 2 tsp. black pepper
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 2 T. Good olive oil
  • 3 apples cut in halves, wedges or slices
  • 2 T. sugar
  • 1/3 c. molasses
  • 2 T. red wine vinegar
  • 1 T. reduced-sodium soy sauce


  • Preheat oven to 425 degrees.
  • Line a shallow roasting pan with heavy foil, lightly oil foil. Place meat rack in pan and set aside.
  • In bowl combine pepper, salt and garlic powder. Brush pork with 1 T. olive oil and rub with pepper mixture.
  • Place pork on rack in roasting pan and roast 35 minutes.
  • Meanwhile for glaze: in skillet combine molasses, vinegar and soy sauce. Bring to boiling, reduce heat and simmer 1 minute.
  • Remove to bowl. Set glaze and skillet aside.
  • Remove pork from oven and brush pork with some glaze (reserve 2 T. for fruit).
  • Continue roasting 10 minutes and glaze again.
  • Continue roasting until thermometer inserted registers 150 degrees F.
  • Remove from oven, cover with foil and let stand 10 minutes before slicing.
  • Meanwhile, in skillet used for glaze, heat 1 T. olive oil. Toss fruit with sugar. Add fruit to skillet, cover and cook 2 minutes.
  • Uncover and cook 3 minutes more or until crisp-tender.
  • Add reserved glaze, heat through.
  • Serve pork with fruit and drizzle with pan juices.