Autumn Pork Roast

Recipe courtesy of www.canadian-health.ca

Ingredients:
2lbs lean boneless pork loin, trimmed of fat
1 tsp garlic powder
1 tbsp canola oil
Freshly ground black pepper
1 C white wine or water
1 tbsp balsamic or cider vinegar
1 very large purple onion peeled and cut into 6 wedges
½ C unsweetened applesauce
1 tbsp soy sauce
1 tbsp Dijon mustard
½ tsp nutmeg
Method:
? Preheat oven to 350F.
? Rub pork on all sides with garlic powder and pepper.
? Heat oil in a large ovenproof skillet or Dutch oven over medium heat.
? Brown pork on all sides, including ends. Remove from skillet.
? Add wine and vinegar to pan and heat over low heat, stirring to dissolve brown bits on bottom. Pour into a cup.
? Spread onion wedges on sides in pan and place pork on top. Pour wine and vinegar mixture over pork.
? Stir together applesauce, soy sauce, mustard and nutmeg. Pour over pork and cover pan with a lid or foil.
? Roast about 1 hour until meat reaches an internal temperature of 160F.
? Remove pork and let rest for 10 minutes.
? Slice pork and place on a serving platter garnished with onion wedges, browned side up. Pour any sauce from skillet over meat.

Makes 6 servings; count each serving as 3 protein.