Apple Butter-Balsamic Glazed Pork Loin

October 31, 2014

Apple Butter-Balsamic Glazed Pork Loin | One Hungry Mama

I cant deny it any longer: a chill is settling in Brooklyn. We still have some warm afternoons where I can get away with wearing nothing more than a pair of jeans and a light long-sleeved shirt. Nonetheless, I’m getting into the habit of carrying a jacket at all times. All it takes is some cloud coverage and the cold sets in.

It’s a nice feeling. The air is crisp and the light is beautiful. And the leaves: they’re perfect and bright. It’s gorgeous here and if I can keep my mind off of what’s coming, I feel warm and satisfied sipping tea under a blanket (with the warmth of my laptop coming through—ha!) and the oven doing all of the heavy lifting for dinner.

Autumn leaves in NYC | One Hungry Mama

And that’s really the best part. Yes, the leaves are gorgeous. Sure the temps are perfect. I’m just happy that I don’t have to work too hard to make a great dinner. An impressive one, even. I love that my oven can do most of the hard work and then I get to present my family with gorgeous roasted squash, sweet cumin-lime roasted carrots, crispy-edged brussels sprouts, and satisfying roasted meats.

It’s all about priorities.

My latest favorite roasted recipe is this Apple Butter-Balsamic Glazed Pork Loin. It couldn’t be any easier: you combine balsamic vinegar, apple butter (I found a jar of my Chai-Spiced Slow Cooker Apple Butter that I had canned last year), salt and pepper, and slather the pork loin before putting it in the oven. Baste a few times to get a generous coating and your oven will do the rest.

Put this in the oven and then go make a cup of tea and take a few minutes to relax and take it all in. Soon the leaves will brown, the temperatures will drop, and the kids will come flying in needing one thing or another.

Apple Butter-Balsamic Glazed Pork Loin
(Can be shared with kids 10+ mos)*
Serves 4)

1 1/2 lbs pork loin
Salt and freshly ground pepper
1/4 cup apple butter
2 tablespoons balsamic vinegar

1. Preheat the oven to 375 degrees. Using paper towels, pat the pork loin dry, then season generously with salt and pepper; set aside.

2. In a small bowl, use a fork or whisk to combine apple butter and vinegar.

3. Using a pastry brush or spoon (or even your clean fingers), cover the entire pork loin with a generous coating of the vinegar spiked apple butter, using 3/4’s of the mixture. Place in a baking pan and roast, basting 1-2 times with the remaining apple butter mixture, until a thermometer inserted into the thickest part of the loin reaches 145 degrees, about 30 minutes. (If you’re loin is on the smaller side, check the temp after about 25 minutes). Remove from oven and allow the roast to rest for about 10 minutes before cutting and serving.

*Note: While there is nothing in this that is unsafe for younger eaters, I recommend this beginning at 10-months-old, which is when I recommend starting children on meat. There is absolutely nothing wrong with sharing small amount of lean, healthy meats before 10-months-old, it’s just that I like to take the first few months of eating as an opportunity to build a taste for a large variety of fruits and veggies. No matter how old your eaters, be sure to cut, pulse or puree the pork into an age appropriate consistency before serving. If sharing with babies, this will mix in beautifully with pureed sweet potatoes, squash, or even spinach.

2 Responses

  1. Lisa Smith says:

    Easy and yummy!!

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