Cancer Institute A national cancer institute
designated cancer center

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 


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 

Cooking Instructions:

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 degrees 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 degrees 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.

Recipe from:

Stanford Medicine Resources:

Footer Links: