Friday, April 20, 2012

Spicy Walnut Apple Butter Pork Loin

It's a fabulous Friday!!!  I am so excited to be sharing a Diving Into Decadence recipe with you today.  Its not really that decadent, but it does feel like it!

I have been searching for inspiration for pork loin for months, right after I had made the Crockpot Spiced Apple Butter an old dusty Rachael Ray magazine, April 2008 caught my attention with a great recipe for Spicy Apple Butter Pork.  Then about a week ago my dear friend and timing master Mary posted a recipe for Spicy Apple Butter Pork.  I just knew it must be fate.  Double inspiration=make it all ready.  So I started working on my recipe, I decided to take it up a notch and add some nuts and cayenne pepper to my fantastic homemade apple butter.

Once dinner was in the oven and Chad caught a whiff of the pork cooking, he got really excited.  His enthusiasm continued throughout dinner.  So, the consensus is that all 3 of us love it!  I have been adding 2 tablespoon of Baked Cinnamon Apple Sauce to Munchkins all week and she has been devouring it along with the Potato Cauliflower Mash.  I also have been enjoying the Green Beans with Garlic as well.  It is a perfect combination! 

The pork was tender and juicy, the spicy walnut apple butter crust was caramelized and delicious.  Just a little heat, creamy caramelized apple butter and a fantastic crunch.  I could not ask for more.  Seriously!  Munchkin has eaten this every day for a week and to say she is a picky eater is quite an understatement.


Recipe inspired by Rachael Ray and Barefeet in the Kitchen 

Spicy Walnut Apple Butter Pork Loin 
3 lb pork loin
1 cup apple butter
1 cup chopped walnuts
1 teaspoon cayenne pepper
Salt, to taste
Pepper, to taste
Drizzle extra virgin olive oil

Preheat oven to 350°.

Sprinkle pork loin with salt and pepper.  In a large skillet over high heat, drizzle olive oil and allow to warm.  Then brown all 6 sides of pork loin (to get the ends I had to hold the pork with tongs).  Remove from pan and set in baking dish to rest while you prepare glaze.

In a medium sized bowl, combine apple butter, walnuts and cayenne pepper.  Apply apple butter mixture to the whole pork loin each side, top, bottom and front and back!

Bake for 50-80 minutes or until the internal temperature reaches 145°.  Mine took about 70 minutes!


Click here for a printable version of this recipe - The Slow Roasted


  1. This looks GREAT, Donna! I am loving the walnuts you added. I am going to try that next time.

    "Timing Master" bwahahahahaha, I love it. I burst out laughing when I saw your title today too. We really are thinking alike these days.

  2. What a great way to use apple butter! I'm sitting down to a bowl of quinoa and veggies for lunch (and secretly wishing I could have some of this!) Thank you for sharing with me. I hope you have a wonderful weekend full of good food and fun.

  3. Delicious!! I´m gonna try for the Holidays, but I´m wondering if I need to cover with aluminium foil to bake, or not??

  4. Delicious, I will try this for Holidays, but I wonder if I need to cover it whit aluminium foil for bake, or not?? Thanks for sharing this great recipe.

    1. Hi Lourdes,

      I did not cover it, but keep an eye on it and if the nuts look dark, tent some foil over it and let it finish cooking.


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