Print

Roast Pork with Apples

So, about those secrets I learned? Here they are, in no particular order: Pork is good with apples but not so great with acid. Use any vinegar or lemon sparingly. Pork also isn’t as fatty as some of us grew up thinking and many of the cuts are pretty lean. If it doesn’t have intramuscular fat (like loin and chops) then cook it hot and fast so the meat doesn’t dry out. If it does have a lot of fat mixed in with muscle, cook it low and slow to really break everything down. If you do that in a slow cooker, let the cooked dish sit overnight in the fridge so it’s easy to get rid of some of the fat – there will be a lot melted off; more than you want to eat.

Ingredients

  • 2 onion cut in half and thinly sliced into half moon (any kind will do)
  • 2 apples peeled, cored, and thinly sliced
  • 2 lbs pork loin*
  • 2 tbs olive oil
  • 1 tsp plus 1 tbs salt
  • 1/2 tsp ground pepper
  • About a half cup of applesauce for serving

Instructions

  1. Preheat the oven to 425F and get out a glass baking dish. Line the bottom with the apple and onion slices, add 1 teaspoon salt, and toss it together. Use the remaining 1 tablespoon salt and the pepper to season the pork, then place it on top of the onions/apples.
  2. Oil the top of the pork and roast it for 15 minutes at 425F. Then drop the heat to 350F and cook for another 30-45 minutes, until the pork is 145-150 in the center – that will give you a juicy and very slightly pink in the center piece of pork. Yes, the USDA says 145 is a good temperature for pork. Slice it up and serve with the apples and onions and some additional applesauce on top. It also keeps well for up to a week in the fridge. To reheat it, put a pan over medium heat and add the apples/onions to the bottom. Place the pork slices on top and cover the pan. Let it warm for about 10-15 minutes at which point the pork should be hot but not overcooked since it was over the vegetables.

Recipe Notes

You’re looking for a cut that doesn’t have much intramuscular fat which means no shoulder or leg; loin or chops will do nicely