This roast pork loin with apples and onions with its caramelized sweetness and fall-apart tenderness is your new favorite recipe.
This roast pork loin with apples and onions not only sounds spectacular, it tastes spectacular thanks to fall-apart tender pork roast, caramelized onions, and apples that almost-but-not-quite collapse into sweet loveliness in the oven. It’s also spectacularly easy to toss together and, because you basically plop everything on a sheet pan and slide it in the oven, cleanup is a cinch. Originally published September 10, 2014.–Renee Schettler Rossi
Roast Pork Loin with Apples and Onions Recipe
- Quick Glance
- 20 M
- 1 H, 20 M
- Serves 4
- 1 1/2 pounds boneless pork loin
- 2 medium red onions
- 3 red apples, such as Ida Red, Rome, or Pink Lady
- 3 tablespoon extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 cloves garlic
- 1 tablespoon fresh thyme leaves
- 2 teaspoons fennel seeds, crushed if desired
- 1. Adjust the oven rack to the middle position and preheat the oven to 400°F (204°C). Take the pork out of the refrigerator and let it rest on the counter while the oven heats.
- 2. Cut each onion into quarters. Cut each apple in half from stem to opposite end. Using a 1 teaspoon-size measuring spoon or melon baller or paring knife and scoop out the core and the stem. Place each apple half, cut side down, on the cutting board and cut in half again.
- 3. 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.
- 4. Mince the garlic and toss it in a small bowl with the thyme, fennel seeds, the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place the pork, 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.
- 5. Slide the baking sheet in the oven and roast 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. A slightly pink hue in the center of your cooked pork roast is perfectly desirable.) Transfer the roast pork loin to a clean cutting board and let rest 5 minutes before slicing. Serve with the apples and onions.
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