Roasting a Pork Loin with Apples is quintessential fall cooking. This easy pork loin roast is perfect for Sunday suppers, whether just the family or hosting guests. The great part is with all the apples and onions in the recipe, side dishes are pretty much optional.
Pork Loin Roast with Apples
This classic pork loin roast with apples and onions is the perfect comfort food for a chilly autumn day. It is a savory pork dish with just a bit of sweetness and lots of seasonal flavor.
How Long do you Cook a Pork Loin Roast?
In general a pork loin is roasted by first searing it by roasting at a higher temperature for a short period of time. In this recipe the loin is cooked at 425 degrees for 15 minutes, this cooks the outside of the meat and helps seal in the juices. The result is a juicier more flavorful roast.
Once the initial sear is done, reduce the oven temperature to 350 degrees. Now bake the pork for 20 minutes per pound. The finished roast should have an internal temperature of 145 degrees.
In this recipe, the final few minutes are done at a high heat to brown the outside of the pork as well as the apples and onions.
Pork Cuts to Roast with Apples
Obviously I think a loin is a great cut of meat to roast with apples, but that is not your only choice. A pork tenderloin may be a good choice if you are only serving a few people and don’t care for leftovers. Pork chops are also popular baked with apples. Keep in mind either choice would require a significant reduction in cooking time and would require a reduction in other ingredients roughly equivalent to the weight difference of the meat. Your apples and onions will likely not be quite as soft either.
Choosing Apples for Pork
Some apples are better than others to team with pork. Of course, your own flavor preferences will help you with selecting. The some of the best apples for cooking and baking in general are Braeburn, Gala, Granny Smith, Golden Delicious, Honeycrisp, and Pink Lady. Golden Delicious and Honeycrisp are particularly good with pork. These two apples along with Granny Smith for a bit of tartness are used in this recipe.
What wine goes with roast pork loin with apples and onions?
In general white wines tend to pair better with pork, unless there is a particular strong flavored sauce in the dish. This roasted pork loin dish is no exception, in fact the sweet apples and onions in the dish lead us even more in the direction of white wines. A Semillion Chardonnay, dry Gewurztraminer, Chenin Blanc, Sauvingon Blanc or even a Pinto Grigio would work. Look for a bottle with a little sweetness and crisp finish. If you really prefer red, go with an easy going Pinot Noir or Beaujolais…. this is not the dish to pull out your oaky cab with.
Side Dishes for Pork Loin with Apples
- 4 pound pork loin
- 8 apples of your choice , a combo of Golden Delicious, Granny Smith and Gala are pictured.
- 2 large red onions
- 3 garlic cloves
- 2 tsp salt 1 1/2 to rub on loin, 1/2 tsp to season produce
- 1 tsp black pepper
- 1 tbsp garlic powder
- 2 tsp cinnamon
- 3 tbsp butter softened
- 2 tbsp. olive oil
- 1 tbsp brown sugar
Place pork loin in a bowl or large container and season with a mixture of garlic powder, 1 1/2 tsp of the salt and pepper. Rub onto all sides. Cover and place in refrigerator for 30 minutes (or longer if you wish).
Preheat oven to 425℉ and take the pork out of the refrigerator.
Slice apples and onions and chop garlic.
Season with the brown sugar, oil, the remaining 1/2 tsp salt and cinnamon. Toss to coat.
Place a layer of apples and onions at the bottom of a roasting pan or a 9x13 baking dish.
Transfer the pork loin to the roasting pan and place on on top of the apples. Add the remaining apples and onions around it. Add about 1 tbsp soften butter to top of pork loin and break up remaining butter into pieces and put on top of apples.
Roast at current high heat setting for 15 minutes.
Reduce heat to 350℉ and continue to bake for about 60-70 minutes. When internal temperature hits 135-140 degrees you are ready for next step.*
Take out of oven and stir/toss apple and onion. Turn heat up to 450℉ and roast for 8-10 more minutes. You are looking for a final internal temperature of 145 degrees.
Allow the loin to rest for 10 minutes. Then it is time to slice and serve along with a nice scoop of the golden brown apples and onions.
*cooking times will vary widely, based on weight, thickness and accuracy of oven temperature.