Roasted Pork Loin with Apples Recipe

September 7, 2020

The perfect meal to kick off the upcoming fall season. What could be better than pork loin that is sweetened with crispy apples to bring a sweet flavor to the dinner table? This Roasted Pork Loin with Apples recipe will be sure to have you going back for seconds in no time. The 5-start reviews aren’t lying, this dish is easy to cook and delicious to eat!



2 tablespoons vegetable oil

1 (2-pound) boneless center cut pork loin, trimmed and tied ($1.99 /lb. of Fresh All Natural Pork Loin Roast this week)

Kosher salt and freshly ground black pepper

1 medium onion, thickly sliced ($1.99 per 3lb. bag of Large Yellow Onions this week)

2 carrots, thickly sliced (2 for $5 of 2lb. bag Baby Peeled Carrots this week)

2 stalks celery, thickly, sliced (99 cents each of Celery this week)

3 cloves garlic, smashed

3 sprigs fresh thyme

3 sprigs fresh rosemary

4 tablespoons cold unsalted butter ($3.99 of Land O Lakes Butter this week)

2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices – or use 8 apple wedges ($2.99 per 12oz. of Sweet Apple Wedges)

2 tablespoons apple cider vinegar

1 cup apple cider (Fowler Farms Apple Cider - FREE item this week at Fresh)

2 tablespoons whole grain mustard




  1. Preheat the oven to 400 degrees F.
  2. In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
  3. Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
  4. Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
  5. Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
  6. Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
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