Roast Pork Loin with Apples and Onions
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
418 kcal
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Course
Main Course
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Cuisine
American
Roast Pork Loin with Apples and Onions
Description
The recipe features a boneless pork loin seasoned with a mixture of fresh garlic, thyme leaves, fennel seeds, kosher salt, and freshly ground black pepper. The pork is placed fat side up on a baking sheet along with quartered red onions and halved red apples, both tossed with olive oil, salt, and pepper. Roasting the pork amid these aromatics infuses the meat with a balance of sweet and savory flavors.
As the pork roasts in a 400°F oven, the apples and onions soften and caramelize, contributing a tender, slightly sweet contrast to the juicy, savory pork loin. The herbs and fennel seeds add subtle earthiness and depth to the overall flavor profile.
This dish suits a main course served with the roasted fruit and onions on the side, offering a mix of textures and tastes. It is appropriate for an oven roast meal where the interplay of pork, apples, and onions offers a complete flavor experience.
Ingredients
- 1 1/2 pounds boneless pork loin
- 2 medium red onions
- 3 red apples such as Ida Red, Rome, or Pink Lady
- 3 tablespoons extra-virgin olive oil divided
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided, freshly ground
- 2 cloves garlic
- 1 tablespoon thyme fresh leaves
- 2 teaspoons fennel seeds crushed if desired
Instructions
- Preheat the oven to 400°F (204°C). Adjust the oven rack to the middle position. Take the pork out of the refrigerator and let it rest on the counter while the oven heats.
- Cut each onion into quarters. Cut each apple in half from top to bottom. Using a teaspoon-size measuring spoon, a melon baller, or a paring knife, trim the apple core and stem. Place each apple half, cut side down, on the cutting board and cut it in half again.
- Place the onions and apples on a rimmed baking sheet lined with foil. Drizzle the onions and apples with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (about 12 turns if you're using freshly cracked pepper from a pepper mill). Toss everything together with your hands and spread in a single layer.
- Mince the garlic and toss it in a small bowl along with the thyme, fennel seeds, the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Pat the pork dry. Place it, fat side up, in the middle of the baking sheet, pushing the apples and onions aside. Rub the entire pork loin with the garlic mixture.
- Roast everything until an instant-read thermometer inserted in the center of the pork loin reads 145°F (63°C), 45 to 60 minutes. (You'll probably want to start checking the pork loin after 30 minutes, just to be safe.)
- Transfer the roast pork loin to a cutting board and let it rest for 5 minutes before slicing. Serve it along with the roasted apples and onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 418kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 39g | 78% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 670mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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