Source: dLife

Succulent pork roast served with baked apples and onions.

Servings

1 cooking spray
2 tsp fresh lemon peel
1 tsp ground cinnamon
0.5 tsp ground ginger
0.12 cup ground nutmeg
1 tbsp olive oil
0.12 tsp ground allspice
1.5 lb top loin pork roast
1 pinch salt
1 pinch black pepper
3 medium apples , cored and cut into wedges (Golden Delicious)
3 medium onions , peeled and cut into wedges
0.25 cup fresh lemon juice
0.25 cup tap water
0.25 cup apple juice
0.25 cup SPLENDA® No Calorie Sweetener, granulated

1 Preheat oven to 375°F.
2 Coat large roasting pan with nonstick cooking spray.
3 In small bowl, combine lemon peel, cinnamon, ginger, allspice, and nutmeg.
4 In another small bowl, combine oil and half of the spice mixture. Season pork with salt and pepper, and rub with the oil mixture. Place in prepared roasting pan.
5 In large bowl, toss apple and onion wedges with lemon juice and remaining spice mixture. Place in the prepared roasting pan with pork and 1/4 cup water.
6 Roast, tossing the apple and onions once, 50 minutes, or until a thermometer inserted into the thickest portion registers 155°F and juices run clear. Remove from oven and allow to stand for 10 minutes.
7 Meanwhile, in medium saucepan, bring apple juice and SPLENDA® Granulated No Calorie Sweetener to boil. Reduce heat and simmer 1-2 minutes. Remove from heat.
8 In food processor fitted with metal blade, purée 2/3 of apple mixture with pan liquids until smooth. Add to juice mixture. Season to taste with salt and pepper, if desired. Cook on medium-low heat until warm.
9 Cut pork into thin slices. Garnish with remaining cooked apple and onion wedges. Serve with sauce on side.