Harvest Pork loin with apples and onions is a great dinner recipe for the family. You’ll want to make it tonight!
Why is it people forget that pork is the “other white meat?” It’s delicious! Next time you’re thinking about dinner, think of this recipe or one of our other reader favorite pork recipes. How about some slow cooker Dr. Pepper ribs? If you’re having a little get-together that isn’t a sit-down meal, try making some Bacon Cheddar Dip. Perfection.
Harvest Pork With Apples
Even the name of this recipe is awesome. Doesn’t it make you feel like you’re about to go pumpkin picking, wearing your warmest flannel and favorite boots?
Pork loins are great cuts of pork that cook up very nicely. They are soft and delicious, but only if you don’t overcook them. When you’re choosing one for this recipe, get either a plain pork loin or one that’s seasoned lightly with salt or with garlic.
Gala Apples are key to this recipe.
They are nice and mild, so their taste isn’t going to overwhelm any recipe in which you use them. The tried and true old favorite, Golden Delicious, is actually a “parent” to Gala.
When you’re choosing a Gala Apple at the grocery store, leave behind any that are super pale because they’ve probably been picked too soon. If the skin is darker, it’s mature.
Of course, you can also buy them at a Farmer’s Market. If you have the opportunity to get your hands on apples as they come off the tree, take it. The difference in taste is remarkable.
Cast Iron Pan
You’ll notice this recipe uses a cast iron pan. If you don’t have one, I really encourage you to get one. Not for this recipe, necessarily. But, for all the recipes you’ll use it to make.
Lots of cast iron is passed down from generation to generation, so before you buy a pan, ask around in your family. They hold heat so evenly, you’ll wonder how you lived without one.
Harvest Pork With Apples
- Pork Loin Ingredients:
- 1 3-4 lb boneless pork loin (pre garlic seasoned)
- 4 garlic clove
- 2 tsp sea salt
- 1/2 tsp black pepper freshly ground
- 2 TBSP olive oil
- 2 medium Gala apples (thinly sliced)
- 1 large purple onion cut into eighths
- 2 TBSP chilled unsalted butter cut into pieces
- 2 springs of fresh rosemary
- 2 springs of fresh sage
- Move the oven rack into the middle of the oven.
- Preheat oven to 400 degrees.
- Sprinkle the pepper over the pork.
- Set aside at room temperature for 30 minutes.
- Add the olive oil to the skillet.
- Put the skillet on medium-high heat until the oil begins to shimmer.
- Add the pork searing on both sides until it is a deep golden-brown color but still lifts easily from the skillet.(4-6 minutes per side)
- Transfer the pork lion to a plate after each side (4) has been browned.
- Add the butter, onion, apples, and herbs to the skillet.
- Turn off the heat on the stove but do not remove the skillet off the stove top. Using thons move the ingredients around in the skillet.
- Add the pork lion back to the skillet. (Keeping the juices from the plate.) Sit the pork loin on top on the apples, onions, and herbs. Pour the juices from the plate on top of the loin.
- Transfer the skillet into the oven for about 1 hour. (Or until a meat thermometer reads 145 degrees. (Insert the thermometer into the thickest area of the pork.)
- Remove from the oven and allow the pork loin to sit for a brief period to rest.
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- Cast iron skillet (10-12 inch)
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