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Cinnamon Pork Loin and Potatoes

By: JAICARD

"My mother in law created this recipe and passed it on to me! It's absolutely to die for, and the yummiest way I know to prepare a pork loin. Enjoy!"

Rate/Review | Read Reviews (54)

What to Drink?
	Chardonnay
	Sangria Barcelona Style

Prep Time:
20 Min

Cook Time:
1 Hr 30 Min

Ready In:
1 Hr 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

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

Directions

Preheat oven to 375 degrees F (190 degrees C).
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.
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).
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.