Roast Pork with Apples and Cream
Elevate your dinner table with the luxurious flavors of Roast Pork with Apples and Cream—an irresistible centerpiece that's perfect for cozy family gatherings or special occasions. This dish features a succulent pork loin seasoned with fresh rosemary, thyme, and garlic, seared to golden perfection, and roasted atop a bed of tender caramelized apples and onions. A splash of dry white wine and stock enhances the rich depth of flavor, while a velvety sauce made from heavy cream and butter adds a touch of indulgence. With a harmonious balance of sweet and savory, this recipe is easy to prepare yet sophisticated enough to impress. Serve in elegant slices topped with the creamy apple mixture for a comforting, gourmet experience. Keywords: roast pork, apples and cream, pork loin recipe, caramelized apples, thyme and rosemary.
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Recipe Information
Ingredients
- 1.5 lbs pork loin roast
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- 2 apples, peeled, cored, and sliced
- 1 yellow onion, sliced
- 0.5 cup dry white wine
- 0.5 cup chicken or vegetable stock
- 0.75 cup heavy cream
- 2 tbsp butter
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels, then season it all over with 1 teaspoon of salt, 1 teaspoon of black pepper, the minced garlic, fresh rosemary, and thyme.
In a large ovenproof skillet or roasting pan, heat the olive oil over medium-high heat. Sear the pork loin on all sides until it is golden brown, about 3-4 minutes per side. Remove the pork from the skillet and set aside.
In the same skillet, add the sliced onion and sauté for 2-3 minutes until softened. Then add the apple slices and cook for another 2 minutes until slightly caramelized.
Pour in the white wine and use a wooden spoon to deglaze the pan, scraping up any brown bits at the bottom.
Add the chicken or vegetable stock to the skillet and stir to combine. Nestle the seared pork loin back into the skillet on top of the apples and onions.
Transfer the skillet to the preheated oven and roast for 45-50 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Remove the skillet from the oven and transfer the pork to a cutting board to rest, loosely covered with foil.
Place the skillet with the apples, onions, and juices back on the stovetop over medium heat. Stir in the heavy cream and butter, simmering gently for 3-4 minutes until the sauce thickens slightly. Taste and adjust seasoning with additional salt and pepper, if needed.
Slice the roast pork into medallions and serve with the creamy apple and onion mixture spooned over the top. Enjoy!
Nutrition Facts
Calories |
2975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.1 g | 266% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 5793 mg | 252% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 25.8 g | ||
| Protein | 187.3 g | 375% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 211 mg | 16% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3421 mg | 73% | |
*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.
