Apple Roasted Pork Loin
Apple Roasted Pork Loin Apples and pork is a pretty traditional combination and I couldn't count the number of ways I've put the two together in the past but this one is a little different. The Granny Smith apples are diced quite small and then cooked in a reduction of honey, apple cider vinegar and spices. Granny Smiths are good to use because they won't break down into apple sauce during the cooking. The cooked apples are then used as a top crust and glaze for the roast pork. Some garlic roast potatoes and steamed veggies completed a wonderful family meal. Here's your Sunday supper!
Total Steps
10
Ingredients
10
Tools Needed
6
Ingredients
- 3 pounds pork loin or rib roast
- 3 large Granny Smith apples, peeled and cored
- 3 tablespoons olive oil
- 2 cloves minced garlic
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 1/2 teaspoon pepper
- 1/4 teaspoon sea salt
- 1 teaspoon Chinese five spice powder
- 1/2 teaspoon freshly grated nutmeg
Instructions
Step 1
Season the pork loin or rib roast with pepper and sea salt. Place the pork on a rack in a roasting pan.
Step 2
Preheat the oven to 375 degrees F. Roast the pork for about a half hour.
Step 3
Meanwhile, peel, core, and dice the Granny Smith apples very small (about a 1/4 inch dice).
Step 4
In a large saute pan over medium heat, add the olive oil and minced garlic. Cook for a minute or two to soften the garlic but do not allow it to brown.
Step 5
Add honey, apple cider vinegar, pepper, sea salt, Chinese five spice powder, and freshly grated nutmeg to the pan.
Step 6
Bring the mixture to a boil and simmer until the volume is reduced by about half.
Step 7
Increase the heat to medium-high. Add the diced apples and cook, stirring occasionally, until most of the liquid has reduced off.
Step 8
After half an hour in the oven, remove the roast and spoon the cooked apple mixture all over the top.
Step 9
Return the roast to the oven. Reduce the oven heat to 350 degrees F and cook uncovered until the internal temperature reaches 170 degrees F when measured with a meat thermometer inserted into the center of the roast.
Step 10
Allow the pork to rest for about 15 minutes before carving and serving.