This The Ultimate Roast Pork Loin with Apples Recipe is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What is the difference between pork loin and pork tenderloin?
Pork loin is a larger, wider cut (3-5 pounds) that roasts for 45-60 minutes. Pork tenderloin is a small, narrow cut (1-1.5 pounds) that cooks in 20-25 minutes. They are different cuts entirely.
2. What temperature should I roast pork loin?
Start at 450 degrees for 15 minutes to crisp the exterior, then reduce to 350 degrees until the internal temperature reaches 145 degrees. This two-temp method gives the best crust.
3. What internal temperature is safe for pork?
145 degrees Fahrenheit per current USDA guidelines. The pork will be slightly pink inside at this temperature and incredibly juicy. Rest for 10 minutes before slicing.
4. What type of apples pair best with roast pork?
Granny Smith, Honeycrisp, or Fuji apples hold their shape during roasting and provide a tart-sweet contrast to the savory pork. Avoid Red Delicious — they turn mushy.
5. When do I add the apples to the roasting pan?
Add quartered apples during the last 30 minutes of roasting. They cook in the pork drippings and become tender and caramelized without turning to mush.
6. Should I sear the pork loin before roasting?
Searing in a hot skillet on all sides before transferring to the oven creates a flavorful brown crust. Starting at 450 degrees in the oven achieves a similar result with less effort.
7. What herbs go best with pork and apples?
Fresh sage, rosemary, and thyme are the classic combination. Sage especially complements both pork and apples — it is one of the great flavor trios in cooking.
8. How long does a pork loin take to roast?
About 20 minutes per pound at 350 degrees after the initial high-heat sear. A 3-pound loin takes approximately 50-60 minutes total. Always use a thermometer.
9. How do I keep pork loin from drying out?
Do not overcook past 145 degrees, let it rest 10-15 minutes before slicing, and baste with pan drippings during roasting. Brining for 4-12 hours beforehand adds extra moisture.
10. Can I make gravy from the pan drippings?
Absolutely — strain the drippings with the roasted apple juices, add chicken broth, and whisk in a flour-butter roux. The apple-infused gravy is incredibly flavorful.
Watch How to Make This
The Ultimate Roast Pork Loin with Apples Recipe
Ingredients
Method
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Preheat the oven to 400 degrees F.
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In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
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Add the onion, carrot, celery, garlic, and 2 tablespoons of butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the herbs and sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 145 degrees F, about 30 to 35 minutes. (See Cook's Note.)
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Transfer the pork to a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set them aside. Remove and discard the herb sprigs. Return the skillet to high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard and the remaining 2 tablespoons of cold butter.
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Remove the strings from the roast and slice into ½-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
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Enjoy, Buen provecho!
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Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at a higher temperature.
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Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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