Description
This flavorful roasted pork loin recipe combines tender pork with a medley of Granny Smith apples, baby potatoes, and onions. Infused with garlic and fresh rosemary, this dish is perfect for a comforting family meal that highlights the natural sweetness of apples paired with savory roasted pork.
Ingredients
Scale
Pork and Seasoning
- 4-5 pound pork loin
- 2 tablespoons butter, melted
- 2 teaspoons minced garlic
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon kosher salt
Vegetables and Fruit
- 3 Granny Smith apples, cored and sliced
- 1 pound baby potatoes, halved
- 1 onion, sliced
Instructions
- Preheat Oven: Preheat your oven to 400ºF to prepare for roasting the pork loin and accompanying ingredients.
- Prepare Butter Mixture: In a small bowl, mix together the melted butter, minced garlic, chopped rosemary, and kosher salt. Set this flavorful mixture aside for later use.
- Prepare the Pork and Vegetables: Pat the pork loin dry with paper towels. Lightly grease a 9×13-inch baking dish. Arrange the halved baby potatoes, sliced apples, and sliced onion evenly in the dish.
- Arrange Pork Loin: Create a small nest in the center of the vegetables and apples. Place the pork loin fat side up on top of the apples, potatoes, and onions. Drizzle the butter, garlic, rosemary, and salt mixture evenly over the pork and the surrounding ingredients.
- Initial Roast: Place the baking dish in the preheated oven and roast at 400ºF for 15 minutes to start the cooking process and develop a flavorful crust.
- Lower Heat and Continue Roasting: Reduce the oven temperature to 350ºF. Continue baking the pork loin for an additional 55-65 minutes, or until the thickest part of the pork reaches an internal temperature of 145ºF, ensuring it is safely cooked yet juicy.
- Rest and Serve: Remove the pork from the oven and cover it, allowing it to rest for 3 minutes. This helps the juices redistribute. Slice the pork loin; it should be light pink in the center, and serve alongside the roasted apples, onions, and potatoes.
Notes
- Use a meat thermometer to check the internal temperature of the pork to avoid overcooking.
- Letting the pork rest before slicing ensures juicy, tender meat.
- Granny Smith apples add a nice tartness that complements the richness of the pork.
- If you prefer, you can substitute baby potatoes with fingerling or new potatoes.
- Covering the pork while resting can be done with foil to keep it warm.
