Molasses-Cured Pork Loin with Apples

Prep Time:	25 minutes
Cook Time:	1 hour 10 minutes
Serves:	8
Serving Size:	2 slices pork loin with apples = 338 calories 12g fat, 5 g saturated fat, 36g protein, 18g carbs, 2g fiber, 401mg sodium

This Recipe is OK for those on the LMD (Low Microbial Diet).
Be sure apples are well cooked.

2 quarts water	1 ½ teaspoons coriander seeds
½ cup molasses	2 whole cloves
½ cup sugar	1 3-pound pork loin, trimmed, boned, tied
2 cloves garlic, smashed	Salt & fresh pepper, to taste
1 tablespoon kosher salt	2 tablespoons butter
1 ¼ teaspoons freshly ground pepper	4 Granny Smith apples, halved, cored & cut into 1/2 inch wedges
1 cinnamon stick	½ cup apple cider vinegar

1.	In a large saucepan, combine the water with ¼ cup of the molasses, sugar, garlic, salt, pepper, cinnamon stick, coriander and cloves to make the marinade. Bring to a boil over medium-high heat. Pour into a shallow roasting pan and cool completely.
2.	Add the pork to the marinade at least 2 hours or overnight in the refrigerator.
3.	Preheat the oven to 400' F.
4.	Remove the pork from the marinade. Season well with salt and pepper. Place on a rack in a roasting pan, add 2 cups of the marinade and roast for about 50 minutes, basting regularly. Discard the remaining marinade. The internal temperature should be 150' F.
	NOTE: Allow the pork loin to rest for 10 minutes and check that the temperature has come up to 160' F.
5.	Transfer the pork to a platter and cover with foil.
6.	Melt the butter in a large skillet over medium-high heat and add the apples. Cook until tender, about 10 minutes. Using a slotted spoon, transfer the apples to a bowl. Add the remaining ¼ cup of the molasses to the skillet and bring to a boil. Cool until syrupy, about 3 minutes. Pour the glaze over the apples and toss gently.
7.	Slice the pork and arrange on a serving platter. Add the juices from the roasting pan back to the skillet and boil for 1 minute. Pour the juices over the pork and arrange the apples around the edge.