Pork Loin Roast with Apples and Peaches

You may wonder at the combination of pork, apples and peaches.  I came up with this while going through the freezer. Individually, apples and peaches are both wonderful with pork.  The reason that these are combined is because this is fruit that I froze last year to preserve it.  There was just a small amount of each left and sometimes, you just have to say, "What the Heck". This turned out to be a very delicious experiment.
Preheat oven to 350 degrees.

3 pound Pork Loin Roast
Sepay Groves Olive Oil
1 Tablespoon of Salt
2 teaspoons of Ground Cinnamon
1 teaspoon of Garlic Powder
1 teaspoon of dry Parsley Flakes
3/4 pound of frozen Apples
1/4 pound of frozen Peaches
1 Tablespoon of Brown Sugar
zest from 1 Lemon
1/2 teaspoon of dry Thyme
1/4 cup of Dry Red Wine
1 Tablespoon of Corn Starch
Additional water, if necessary
Combine salt, cinnamon, garlic powder and parsley flakes in a small bowl.  Rub over the pork loin roast and set aside.
In a stove top and oven proof skillet, add  enough olive oil to cover the bottom of the pan.  Heat on medium-low heat. Brown the roast on all sides. Remove the roast and add frozen fruit. Cook the fruit until it has thawed, adding small amounts of water as needed to prevent sticking. Add the rest of the ingredients.  Allow liquid to reduce to about a cup.  Return roast to pan and spoon sauce over the roast.
Bake in the oven at 350 degrees for 2 hours or until roast is tender. Remove the roast from the pan.  Add 1 tablespoon of Cornstarch to the liquid. Let it cook until the sauce thickens and corn starch is cooked, about 15 minutes. If the sauce thickens too quickly, add a little water so that it does not scorch.  Make sure to taste the sauce before serving and adjust salt.
Slice roast and top with sauce.

Enjoy!

Deloris

Printable Recipe: https://sites/.google.com/site/basilandrosemarys/pork-loin-roast-with-apples-and-peaches