It’s hard to describe just how delicious this Apple and Ginger–Glazed Pork Loin is . . . hold on, let me sample another slice...
OK, I’m back. This recipe is a healthy spin on the classic combination of savory and sweet, topped with little pieces of candied ginger—surprisingly delightful! It took more than a little willpower for me to keep my hands off this dish long enough to snap a couple of glamour shots.
In order to lighten up the glaze in this recipe, I used fresh-pressed apple juice (made with my juice press) and reduced it down with ginger and spices to create the perfect sweet topping.
In a small pot, warm the coconut oil over low heat. Add the minced ginger and sauté for 3 minutes, stirring often. Stir in 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°F. Rinse the pork loin and pat dry with paper towels. Make 18 small, 1-inch-deep slits evenly over the top of the pork loin and insert the garlic halves. Season generously with salt and pepper.
Warm the coconut oil in a skillet over medium-high heat. Add the pork and sear well on all sides, about 5 minutes per side. Transfer the pork to a roasting pan. Pour the remaining oil from the skillet and the chicken broth into the roasting pan. Roast, basting frequently, for 45 minutes.
Baste the pork with the glaze (remove the peppercorns and cloves) every 5 minutes, continuing to roast the pork for an additional 20–25 minutes, until the center is mostly white with a slight hint of pale pink. Reserve the remaining glaze and tent the roast with foil for 15 minutes before serving. Slice thinly and use a clean spoon to serve with the glaze. Enjoy!