Textual Chef

Roast Pork Loin with Apples and Onions

A classic American roast of boneless pork loin surrounded by sweet-tart apples and caramelized onions, seasoned with thyme and a touch of Dijon mustard for a savory-sweet pan sauce.

85 minMediumServes 6540 cal/serving

AmericanDinnerOvenStandard

Ingredients

  • 3 lbs boneless pork loin roast, tied if needed
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 4 medium firm apples such as Honeycrisp or Granny Smith, cored, wedged
  • 2 large yellow onions, sliced 1/2-inch
  • 6 cloves garlic cloves, smashed
  • 8 sprigs fresh thyme sprigs
  • 1 cup low-sodium chicken broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp unsalted butter

Instructions

  1. 1

    Preheat the oven to 425°F.

  2. 2

    Pat the 3 lbs boneless pork loin roast dry and season all over with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Rub the surface evenly with 2 tbsp Dijon mustard.

  3. 3

    Heat 2 tbsp olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the boneless pork loin roast on all sides until golden brown, about 3-4 minutes per side. Transfer to a plate.

  4. 4

    Reduce heat to medium. Add the 2 large sliced 1/2-inch yellow onions to the same pan and cook, stirring, until softened and starting to brown, about 5 minutes. Add the 6 cloves smashed garlic cloves and cook 1 minute more.

  5. 5

    Arrange the 4 medium cored, wedged firm apples such as Honeycrisp or Granny Smith around the onions in the pan. Nestle the 8 sprigs fresh thyme sprigs among the apples and onions. Pour in 1 cup low-sodium chicken broth and 2 tbsp apple cider vinegar.

  6. 6

    Set the seared boneless pork loin roast on top of the apple and onion mixture. Transfer the pan to the oven.

  7. 7

    Roast until the pork registers an internal temperature of 145°F on an instant-read thermometer, about 45-55 minutes depending on thickness.

  8. 8

    Transfer the boneless pork loin roast to a cutting board and let rest for 10 minutes. Meanwhile, set the pan over medium heat, swirl in 2 tbsp unsalted butter, and simmer the pan juices for 2-3 minutes to make a light sauce.

  9. 9

    Slice the pork and serve with the roasted firm apples such as Honeycrisp or Granny Smith, yellow onions, and pan sauce spooned over the top.

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