This roast pork loin with apples is perfect for an autumn Sunday supper .
Course Main Course
Keyword fall suppers, pork loin roast, pork loin roast with apples
Prep Time 10minutes
Cook Time 1hour30minutes
Total Time 1hour40minutes
4poundboneless pork loin
8apples of your choice, a combo of Golden Delicious, Gala and Granny Smith apples are pictured.
2large red onions
2teaspoonssalt1 ½ to rub on loin, ½ teaspoon to season produce
Place pork loin in a bowl or large container and season with a mixture of garlic powder, 1 ½ teaspoon 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 ½ teaspoon 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. Add a sprig or two of fresh rosemary if you like.
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 tablespoon 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.