It’s hard to describe just how delicious this Apple & Ginger Glazed Pork is…hold on, let me eat another slice…
Ok, I’m back. Wow, that’s the best pork I’ve ever eaten! It took more than a little will power to keep my hands off it long enough to snap a couple of glamour shots. It’s the classic combination of savory and sweet, topped with little pieces of candied ginger – yum!
In order to lighten up the glaze in this recipe, I used fresh pressed apple juice (made with my Norwalk Juicer) and reduced it down, with ginger and spices, to create the perfect sweet topping. It’s amazing how naturally sweet, wholesome ingredients can deliciously used rather than refined, sugar-laden glazes from the store. Serve alongside Spiced Pear Collard Greens for a hold-me fall flavored feast! Enjoy 🙂
- 1 Tablespoon coconut oil
- 3 Tablespoons fresh ginger, minced
- 3 cups fresh pressed apple juice
- 1 Tablespoon raw honey
- 4 whole black peppercorns
- 4 whole cloves
- In a small pot, place the coconut oil over low heat. Add the minced ginger and sauté for 3 minutes, stirring often. Add the remaining glaze ingredients and simmer until it reduces to a syrupy glaze, about 45 minutes. It should end up being about 1 cup of glaze.
- Preheat the oven to 350 degrees. Wash the pork loin and pat dry. Make 18 slits, 1 inch deep, evenly over the top of the pork loin and insert the garlic halves. Season generously with salt and pepper.
- Place the coconut oil in a skillet over medium-high heat. Add the pork and sear well on all sides. Remove from the heat and place in a roasting pan. Pour the remaining oil from the skillet and the chicken broth into the roasting pan. Roast in the preheated oven, basting frequently, for 45 minutes.
- Baste the pork with the glaze (remove the peppercorns and cloves) every 5 minutes and continue to roast for an additional 20-25 minutes. Reserve the remaining glaze and tent the roast with foil for 15 minutes before serving. Slice thinly and serve with the glaze. Enjoy!