Roast Pork Loin with Apples and Onions

by WholeFoodWendy
Prep: 30m
Cook: 45m
pork
Roast Pork Loin with Apples and Onions - Image

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Ingredients
Servings:8
2lbboneless pork loin roast
1/4tspsalt
1/4tspblack pepper
1tbspolive oil
3Golden Delicious apples
2onions
5garlic cloves
1tbspfresh rosemary
Nutrition Facts

Per serving

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Instructions
  1. 1

    Season and sear

    Preheat the oven to 350F. Pat the pork loin dry and season it all over with the salt and pepper. Heat the olive oil in a large skillet over medium heat and brown the roast on all sides, a few minutes per side, until it has a good golden crust.

  1. 2

    Build the pan

    Cut the apples into 1-inch wedges and the onions into 3/4-inch wedges; peel the garlic cloves and leave them whole. Transfer the seared pork to a roasting pan or Dutch oven and scatter the apples, onions, and garlic around it. Mince the fresh rosemary and sprinkle it over everything.

  2. 3

    Roast

    Roast at 350F until a thermometer inserted into the center of the pork reads 145F, 45 to 55 minutes, turning the apples, onions, and garlic once about halfway through so they soften and caramelize evenly.

  3. 4

    Rest and serve

    Remove the pan from the oven and tent the pork loosely with foil. Let it rest 10 minutes before slicing so the juices settle, then slice and serve with the roasted apples and onions spooned over the top.

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Roast Pork Loin with Apples and Onions

Created by: WholeFoodWendy

Prep Time: 30m
Cook Time: 45m
Servings: 8

Ingredients

  • 2 lb boneless pork loin roast
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 3 Golden Delicious apples
  • 2 onions
  • 5 garlic cloves
  • 1 tbsp fresh rosemary

Instructions

  1. Season and searPreheat the oven to 350F. Pat the pork loin dry and season it all over with the salt and pepper. Heat the olive oil in a large skillet over medium heat and brown the roast on all sides, a few minutes per side, until it has a good golden crust.
  2. Build the panCut the apples into 1-inch wedges and the onions into 3/4-inch wedges; peel the garlic cloves and leave them whole. Transfer the seared pork to a roasting pan or Dutch oven and scatter the apples, onions, and garlic around it. Mince the fresh rosemary and sprinkle it over everything.
  3. RoastRoast at 350F until a thermometer inserted into the center of the pork reads 145F, 45 to 55 minutes, turning the apples, onions, and garlic once about halfway through so they soften and caramelize evenly.
  4. Rest and serveRemove the pan from the oven and tent the pork loosely with foil. Let it rest 10 minutes before slicing so the juices settle, then slice and serve with the roasted apples and onions spooned over the top.

Notes & Tips

This is the whole point of fall cooking for me: real pork, real apples, and the oven doing most of the work. Golden Delicious hold their shape and go jammy-sweet against the savory garlic and rosemary, so don't swap them for a mealy apple. Pull the roast at 145F and let it rest, loosely tented, before you slice it - that ten minutes is what keeps a lean loin juicy instead of dry.