Roast Apple Pork
Roast Apple Pork is a comforting and flavorful dinner centerpiece that combines the savory tenderness of a perfectly roasted boneless pork loin with the natural sweetness of caramelized apples and onions. Infused with fragrant rosemary and garlic, this dish strikes the perfect balance of savory and sweet, all elevated by a luscious honey and chicken broth glaze that ties the flavors together beautifully. Key techniques like searing the pork loin for a golden crust and roasting it among apples and onions ensure maximum flavor in every bite. Ideal for cozy family meals or special occasions, this recipe is simple enough for weeknight cooking yet elegant enough to impress guests. Pair it with roasted vegetables or creamy mashed potatoes for a hearty and satisfying meal.
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Recipe Information
Ingredients
- 2 lb boneless pork loin
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp ground black pepper
- 3 cloves garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 3 medium apples (such as Honeycrisp or Fuji), cored and quartered
- 1 large yellow onion, sliced
- 1 cup chicken broth
- 1 tbsp honey
- 2 tbsp unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and rub it with 1 tablespoon of olive oil, salt, and pepper. Sprinkle the minced garlic and chopped rosemary on all sides of the pork.
Heat a large ovenproof skillet or roasting pan over medium-high heat. Add the remaining 1 tablespoon of olive oil and sear the pork loin for about 2 minutes per side until browned. Remove the pork from the skillet and set aside.
In the same skillet, add the butter and allow it to melt. Stir in the sliced onion and cook for 5-7 minutes, stirring occasionally, until softened and beginning to caramelize.
Add the apple quarters to the skillet and cook for an additional 3 minutes, allowing them to begin to brown slightly.
Pour the chicken broth and honey into the skillet, scraping up any brown bits from the bottom of the pan.
Return the pork loin to the skillet, nestling it among the onions and apples.
Transfer the skillet to the preheated oven and roast for 50-60 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 10 minutes before slicing. Stir the apples and onions in the pan juices to coat them before serving.
Slice the pork and serve with the roasted apples and onions. Drizzle some of the pan juices over the top for extra flavor.
Nutrition Facts
Calories |
3125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.1 g | 231% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 3497 mg | 152% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 90.1 g | ||
| Protein | 252.5 g | 505% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4989 mg | 106% | |
*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.
