Skinny Recipe: Thanksgiving Day Cinnamon-Rubbed Pork Loin with Roasted Apples and Onions
Posted by Caitlin Norton
This is the start of my Thanksgiving recipe series. Every week leading up to Thanksgiving I will share a new recipe to complete a wonderful, flavorful dinner without tons of added calories, fat and carbs. Check out all the recipes here.
Surprise your family and friends with something healthy and non-traditional this Thanksgiving. Forgo a coma-inducing turkey for lean, flavorful, spice-rubbed pork tenderloin with roasted apples and onions. The perfect, healthy sweet and savory combination. If you’re cooking for a large group prepare a few loins in the morning to save time. You can also cook the apples and onions and prepare the sauce the night before and warm through before dinner.
Serving Size: 5 ounces prepared pork, 1/4 cup sauce
Servings Per Recipe: 4
2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 tablespoon olive oil
1 (1 1/2-pound) center-cut pork loin
1 pinch Salt
1 pinch Ground black pepper
3 Golden Delicious apples, cut into wedges
3 medium onions, cut into wedges
1/4 cup fresh lemon juice
1/4 cup apple juice
1/4 cup granulated sweetener like Splenda, or the eqivalent of your favorite sweetener
Preheat oven to 375 degrees F. Coat a large roasting pan with non-stick cooking spray.
In a small bowl, combine lemon peel, cinnamon, ginger, allspice, and nutmeg. In another small bowl, combine oil and half of the spice mixture. Season pork with salt and pepper, and rub with the oil mixture. Set aside.
In a large bowl, toss apple wedges and onion wedges with lemon juice and remaining spice mixture. Place in the reserved pan with pork and 1/4 cup water.
Roast, tossing the apple mixture once, for about 50 minutes, or until a thermometer inserted into the thickest portion registers 155 degrees F and juices run clear. Remove from oven and allow to stand for 10 minutes.
Meanwhile, in a medium saucepan, bring apple juice and granulated sweetener to a boil. Reduce heat and simmer 1 to 2 minutes. Remove from heat.
In a food processor or blender, puree two-thirds of the apple mixture with the pan liquids until smooth. Be careful, it will be hot so leave a vent for the steam whether you use a food processor or a blender. Add puree to the juice mixture. Season to taste with salt and pepper, if desired.
Cook on medium-low heat until warmed.
Cut pork into thin slices. Garnish with remaining cooked apple and onion wedges. Serve with the sauce on the side.
Calories from Fat: 120
Total Fat: 13g
Saturated Fat: 4g
Total Carbs: 26g
Dietary Fiber: 4g