Pork Loin with Apples and Pancetta
Elevate your dinner table with this savory-sweet Pork Loin with Apples and Pancetta recipe, a harmonious blend of tender, seared pork, caramelized apples, and crispy pancetta, all simmered in a fragrant rosemary-cinnamon sauce. This one-pan dish starts by perfectly browning the pork loin, which is then nestled in a medley of apples, onions, and garlic for a hint of natural sweetness balanced by a drizzle of dry white wine and a velvety chicken stock reduction. The addition of pancetta brings a rich, smoky depth, while fresh rosemary and a touch of cinnamon add warmth and aromatic complexity. Roasted to perfection in the oven, this dish is as elegant as it is comforting, making it ideal for holiday gatherings or an indulgent weeknight dinner. Serve it with the luscious pan sauce drizzled over each slice for a truly irresistible flavor experience. Perfect for pork lovers, this recipe captures the essence of autumn flavors and is guaranteed to impress your guests.
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Recipe Information
Ingredients
- 2 pounds pork loin
- 1 teaspoons sea salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 4 ounces pancetta, diced
- 2 apples, cored and sliced
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 0.5 teaspoons ground cinnamon
- 0.5 cups dry white wine
- 1 cups chicken stock
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and season all over with sea salt and black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 3-4 minutes per side. Remove the pork loin from the skillet and set it aside.
In the same skillet, add the diced pancetta and cook until it becomes crispy, about 5 minutes. Remove the pancetta and set it aside, leaving the rendered fat in the skillet.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the sliced apples, onion, and garlic. Cook until the onions are softened and the apples begin to caramelize, about 5-7 minutes.
Stir in the fresh rosemary, ground cinnamon, and cooked pancetta. Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer and reduce by half, about 2 minutes.
Add the chicken stock and unsalted butter, stirring until the butter is melted and the sauce is well-combined.
Return the pork loin to the skillet, nestling it among the apples and pancetta mixture. Spoon some of the sauce over the pork.
Transfer the skillet to the preheated oven and roast for 35-40 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and transfer the pork loin to a cutting board. Let it rest for 10 minutes before slicing.
Serve the sliced pork loin with the apple and pancetta mixture, spooning the sauce over the top for extra flavor.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 4.7 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 777 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
