Pork Roast Recipe
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Prep Time
10 mins
-
Cook Time
1 hr
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Total Time
2 hrs 25 mins
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Servings
4 -6 servings
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Calories
519 kcal
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Course
Main Course, Dinner
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Cuisine
American
Pork Roast Recipe
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This pork roast recipe is so easy. With just a few minutes of prep time, you'll have tender, juicy pork loin roast with apples and onions.
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Ingredients
- 1 3- to 5-pound center cut boneless pork loin roast NOT pork tenderloin
- 2 teaspoons chopped fresh rosemary plus 2 to 3 sprigs
- 2 to 3 teaspoons kosher salt use 2 for smaller cuts and 3 for larger cuts
- 1 teaspoons ground cumin
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
- 2 large tart apples cored, halved and cut into ½-inch slices, no need to peel
- 1 large onion halved and cut into ¼-inch slices
- 6 garlic cloves smashed and peeled
- 1 cup reduced sodium chicken broth divided
Instructions
- Trim away the fat cap from the pork. In a small bowl combine the rosemary, salt, cumin, pepper, and cinnamon, then rub all over the pork. Let stand at room temperature for 1 hour, or wrap in plastic and refrigerate for up to 1 day; bring to room temperature for at least 30 minutes prior to cooking.
- When ready to cook, place a rack in the center of your oven and preheat to 450°F.
- In the bottom of a large roasting pan with a rack, scatter the apples, onions, garlic, and rosemary sprigs (if you don't have a rack, you can form a few rings out of aluminum foil, then set the pork on that). Place the pork loin on top. Pour 1/2 cup of the broth around the pork.
- Bake the pork for 15 minutes, then reduce the oven temperature to 300°F. Continue baking until the pork reaches 135°F on an instant read thermometer inserted at the thickest part, about 30 to 50 minutes more depending upon the weight of your pork (my 4 1/4-pound loin needed 43 additional minutes). Cover and let rest for at least 15 minutes (the pork’s temperature will rise as it rests).
- While the pork rests, turn your oven to 350℉. Pour the remaining 1/2 cup broth into the hot pan and use a wooden spoon to stir the onions and apples. Return the pan to the oven and continue baking for 15 minutes while the pork rests to further soften the onions.
- Thinly slice the pork. Serve with the apples and onions spooned over the top.
Notes
- TO STORE: Refrigerate leftover pork roast, apples, and onions in an airtight storage container for up to 3 days.
- TO REHEAT: Reheat leftovers in a covered baking dish in the oven at 350°F or in the microwave.
- TO FREEZE: Freeze pork leftovers in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- TO STORE: Refrigerate leftover pork roast, apples, and onions in an airtight storage container for up to 3 days.
- TO REHEAT: Reheat leftovers in a covered baking dish in the oven at 350°F or in the microwave.
- TO FREEZE: Freeze pork leftovers in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Nutritional information calculated based on a 3-pound roast.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
519kcal
(26%)
Carbohydrates
17g
(6%)
Protein
77g
(154%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
214mg
(71%)
Potassium
1.458mg
(0%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
60IU
(1%)
Vitamin C
8mg
(9%)
Calcium
47mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 519kcal | 26% |
| Carbohydrates | 17g | 6% |
| Protein | 77g | 154% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 214mg | 71% |
| Potassium | 1.458mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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