facebook twitter youtube


  • 1-1/2 teaspoons salt
  • 1 teaspoon gluten-free garlic powder
  • 1 teaspoon ground black pepper
  • 1 (5-pound) boneless, center-cut pork loin
  • 2 cans (14 ounces each) gluten-free less-sodium chicken broth
  • 1 cup pecan pieces
  • 3 medium Granny Smith apples, sliced
  • 2 tablespoons unsalted butter
  • 1/3 cup light brown sugar
  • 2 teaspoons chopped fresh sage
  • 8 tablespoons cold water
  • 2 tablespoons cornstarch


  1. Place 13 x 9-inch metal baking pan in oven. Preheat oven to 400°. In small bowl, combine salt, garlic powder and pepper; rub mixture over pork. Place pork in preheated pan and roast 45 minutes or until outside is browned.
  2. Reduce oven temperature to 325°. Add broth to pan; cover and roast 2 hours longer or until internal temperature reaches 135°. Transfer pork to cutting board and let stand 15 minutes before slicing (internal temperature will rise to 145° upon standing). Reserve pork drippings remaining in pan.
  3. Meanwhile, in large nonstick skillet, toast pecans over medium-high heat 8 to 10 minutes or until lightly browned, stirring occasionally; transfer pecans to plate. Heat same skillet over medium-high heat. Add apples and butter, and cook 7 to 8 minutes or until apples are lightly browned. Add brown sugar, sage and reserved pork drippings; heat to boiling over high heat.
  4. In a cup, combine water and cornstarch; whisk into apple mixture and heat to boiling over high heat. Boil 1 minute; remove skillet from heat. To serve, slice pork and spoon apples and sauce over pork; sprinkle with pecans.

  • 440 Calories
  • 22g Fat (6g Saturated)
  • 110mg Cholesterol
  • 727mg Sodium
  • 17g Carbohydrates
  • 2g Fiber
  • 43g Protein