Oral Allergy Syndrome Friendly Cranberry Apple Roast Pork Loin

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

Oral Allergy Syndrome Friendly Cranberry Apple Roast Pork Loin

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Ingredients

6 servings

For the pork

2 ½ lb boneless pork loin roast
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 ½ tsp fine sea salt, divided
1 tsp dried thyme
1 tsp dried rosemary, crumbled
½ tsp ground ginger
¼ tsp ground turmeric
¼ tsp ceylon cinnamon

For the roasting bed

6 garlic cloves, smashed
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
1 medium yellow onion, cut into 1-inch wedges
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
2 medium honeycrisp or fuji apples, cored and cut into 1-inch chunks
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
1 ½ cups fresh or frozen cranberries
2 tbsp maple syrup

For the pan sauce

½ cup pomegranate juice
1 tbsp apple cider vinegar
½ cup bone broth
1 tbsp arrowroot starch
1 tbsp cold water

For serving

2 tbsp fresh thyme leaves or flat-leaf parsley, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Remove the pork loin from the refrigerator 30 minutes before cooking. Preheat the oven to 425°F (220°C).
2
In a small bowl, combine the thyme, rosemary, ginger, turmeric, Ceylon cinnamon, and 1 tsp of the salt. Pat the pork loin dry with paper towels, rub it all over with 1 tbsp of the olive oil, then press the spice mixture firmly onto all sides.

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