Ingredients
1 tablespoon all-purpose flour2 teaspoons dried basil2 teaspoons dried thyme2 teaspoons ground cinnamon1-1/2 teaspoons salt1/2 teaspoon pepper1 boneless pork loin roast (3 to 4 pounds)2 tablespoons canola oil1 medium apple, cut into wedges1 medium onion, cut into wedges1 medium lemon, cut into wedges1 fresh rosemary sprig
Preparation
Preheat oven to 325°. In a small bowl, mix flour, basil, thyme, cinnamon, salt and pepper; rub over pork.
In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a shallow roasting pan, fat side up. Arrange apple and onion around roast. Squeeze lemon juice from 1 wedge over pork; add lemon wedges to pan. Place rosemary over pork.
Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast, onion and apple to a serving platter; tent with foil. Let stand 15 minutes before slicing.
