1 (3 pounds) boneless pork loin or tenderloin
1/3 cup purchased gluten-free Jamaican jerk seasoning
2 tablespoons dry mustard
2 teaspoons salt
1 tablespoon unsalted butter
5 Granny Smith apples, peeled, cored and chopped
1/4 cup sugar
1/2 teaspoon ground cinnamon
Preheat the oven to 325 F. Coat a roasting pan with cooking spray. Pat the pork loin dry with paper towels. In a bowl, combine the jerk seasoning, ground mustard, and salt. Sprinkle the mixture on all sides of pork loin.
Roast 50 to 60 minutes, or until the internal temperature reads 150 F when an instant-read thermometer is inserted into the center of the pork.
While the pork is roasting, heat the butter in a medium, heavy skillet over low-medium heat. Add the apples, cover, and cook 10 minutes, stirring occasionally, until soft. Stir in the sugar and cinnamon, cover, and remove from heat. Let stand until the pork is done.
When the pork is done, remove the pan from the oven and let stand 10 minutes. (The temperature will rise another 10 degrees, to 160 F). Slice the pork into serving-size pieces and arrange on plates with the cinnamon apples.