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Recipe: Cinnamon Pork Loin And Potatoes
Similar Categories: Cinnamon, Pork, Loin, Potatoes
Cinnamon Pork Loin and Potatoes
2 pounds boneless pork loin roast
4 red potatoes, peeled and sliced
salt and pepper to taste
3 sweet potatoes, peeled and sliced
2 tablespoons ground cinnamon
1 tart green apple - peeled, cored, and sliced
1/2 cup butter, sliced
1/2 cup milk
1/2 cup water
2 cubes chicken bouillon
1 cube beef bouillon
1 tablespoon cornstarch
1 Preheat oven to 375 degrees F (190 degrees C).
2 Place the pork roast in a medium baking dish. Season red potatoes
with salt and pepper, and arrange around the roast. Place sweet
potatoes and cinnamon in a resealable plastic bag, and shake to coat.
Arrange sweet potatoes around the roast. Place apple over the roast
and potatoes. Top with butter slices. Seal baking dish tightly with
foil.
3 Cook 1 1/2 hours in the preheated oven, or until the internal
temperature of the pork has reached 160 degrees F (70 degrees C).
4 In a medium saucepan over medium heat, blend the milk, water,
chicken bouillon, beef bouillon, and cornstarch until the bouillon
cubes are dissolved and the mixture is thickened. Serve with the pork
roast and potatoes.
.
2 pounds boneless pork loin roast
4 red potatoes, peeled and sliced
salt and pepper to taste
3 sweet potatoes, peeled and sliced
2 tablespoons ground cinnamon
1 tart green apple - peeled, cored, and sliced
1/2 cup butter, sliced
1/2 cup milk
1/2 cup water
2 cubes chicken bouillon
1 cube beef bouillon
1 tablespoon cornstarch
1 Preheat oven to 375 degrees F (190 degrees C).
2 Place the pork roast in a medium baking dish. Season red potatoes
with salt and pepper, and arrange around the roast. Place sweet
potatoes and cinnamon in a resealable plastic bag, and shake to coat.
Arrange sweet potatoes around the roast. Place apple over the roast
and potatoes. Top with butter slices. Seal baking dish tightly with
foil.
3 Cook 1 1/2 hours in the preheated oven, or until the internal
temperature of the pork has reached 160 degrees F (70 degrees C).
4 In a medium saucepan over medium heat, blend the milk, water,
chicken bouillon, beef bouillon, and cornstarch until the bouillon
cubes are dissolved and the mixture is thickened. Serve with the pork
roast and potatoes.
.
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