Roast pork loin with apples
Until recently, the meat universe was generally unknown. What happened in the kitchen on Sunday mornings between my mum, the stove and the smell of roast was a mystery in which I used to cradle me, unaware of the joy you can feel when you are the author of those scents of home.
Yes, because if home is where there is a family, home is where there is a hot soup in the winter evenings and the five o’clock tea and biscuits, home is also where the earth smells wonderfully of forest after the rain, where the smell of roast welcomes you in the kitchen, caressing your senses and soothing the worries.
I decided to start cooking pieces of meat a little bit more challenging then a veal roll or a chicken curry for this reason: I wanted to be aware of the act of creating the magic spell of being at home, to be eventually the architect of a diffuse sense of well-being, of a pleasant numbness so typical of family Sunday mornings.
I now completely understand why the fire has always been the hub of the home and the family, something to protect and keep alive: from the fireplace the healthy heat radiates everywhere, from there the life lights up the other rooms of the house and makes them vibrant, from the embers of the fire you give life to small wonders, true and hearty flavours.
Along with the fire, we have another important tradition: the one of cast iron cookware, heavy, textural. I candidly admit that the turning point in the cooking of meat for me came when I started using these traditional pots that gave me enough confidence to make those meat dishes that I used to smell with transport and eat with as much satisfaction.
Fire, iron, meat… back to the roots of our story!
As with any self-respecting pork roast the meat is well browned on the outside, with a warm and reassuring hue, while inside is juicy and soft. The apples give sweetness and curiosity, whether they are served rustic as they are, just out of the pot, caramelized and soft, or as a creamy and fruity dressing.
Roast pork loin with apples
Ingredients
- a beautiful piece of boneless pork loin, with some trace of fat, about 600 to 700 g
- sea salt
- freshly ground black pepper
- extra virgin olive oil
- 1 knob of butter
- 2 cloves of garlic
- 3 apples
- 1 white onion
- 1/ 2 cup of white wine
Instructions
- Tie the pork loin with a twine and rub the meat with sea salt and freshly ground black pepper to flavour the pork.
- Put a few tablespoons of olive oil and a knob of butter on the bottom of a cast iron skillet and let melt the butter over high heat. Add two cloves of crushed garlic.
- Place the pork loin into the hot olive oil and let it brown on each side, turning the meat with two wooden spoons as soon as it gets golden brown. You are going to use wooden spoons or spatulas not to prick your beautiful piece of pork: you want the meat to be completely sealed by the heath of the olive oil on the outside and all the juices to be kept inside, to have a tasty and juicy roast! It will take about 10 minutes.
- Pour in half a glass of white wine over the pork loin and let almost all the wine evaporate.
- Now reduce the heat and add the peeled apples and onions, all cut into wedges.
- Stir with a wooden spoon to coat the apples and the onion with the olive oil and cover the pot with a lid, then cook the meat over medium heat for about 25 up to 30 minutes, checking it occasionally.
- Remove the meat from the cast iron pot, wrap it with aluminum foil and let it rest.
- In the meantime, turn up the heat under the pan with the apples and cook for 5 minutes over high heat to reduce the sauce: you can serve the meat, cut into thin slices, with the apples and the onions just as they are out of the pot, caramelized and soft, or you can purée them to dress the meat with a creamy and sweet gravy.
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I’ve written my first acceptance speech, sitting at my tiny desk in the living room with a stained apron, dreaming to wear a red dress and high heels and to stand in front of some of the best food writers, bloggers and editors of our time. I am sure I would have cried, I’m emotional.
Pork and apples are made to be paired together. That roast looks wonderful roast!
Cheers,
Rosa
This is one great recipe!pork looks perfect!
It has been awhile since I have pork roast and this is a wonderful reminder. Your method of preparation yielded a great main course and the meat looks so tender-Yum!. Great post.
You know I love apples and pork together so this really is a dish I will enjoy!!!
Beautiful picture which make my mouth water 🙂
hungry now, must get cooking
xxx
Apples and pork – what a great combo although its new to me but its definitely a delicious recipe.
what a wonderful fall meal
A classic that is always great! I usually do it in the oven, but should try your stove top method: the pork looks soo juicy!
Absolutely stunning! You did this perfectly! I like my pork to be slightly pink and this one is perfect! Buzzed! (and rated it 5 stars!)
Wonderful post and your pics look amazing. I am thinking this will be cooking away in my kitchen this weekend!
Pork and apples are always a winning combo in my book! And this roast looks perfectly done =)
You are so making me wish that was what was coming out of my oven for dinner tonight! That looks SOOOO good.
Bookmarked to make this weekend – I can smell the aromas already. Fabulous Juls.
You’ve been reading my mind. I’ve been thinking about pork and apples as well! I think it’s a match made in heaven. Have you ever tried it with a hint of thyme in the applesauce? It brings the dish to a whole different level!
This is so beautiful, I swear I took one look at that photograph and was instantly hungry! I think I’ve done something similar a long time ago that was Jamie inspired. Must do this one soon!
Just made this tonight… turned out pretty good even though I fudged it (didn’t have a full roast, just some porkchops I dug out of the freezer). I used a Honeycrisp apple and some Riesling for the wine, and the puree turned out very sweet!
Maybe it depends on the smaller piece of meat, and it cooked too long. I don’t know the Riesing, is it sweet or not?
What apples and wine would you suggest?
Hi Dena, I used floury apples, not too sweet, not to tart. As regard the wine, a plain cooking white wine, again, not too sweet!
I purchased a pkg of two 2.5lb (each) pok loins & then went in search of a seasonal pork lon recipe. I like yours best!
Do you think the cooking time will be the same, if I cook them both together?
Thank you Mary Beth, I hope you’ll love the recipe just as I do!
I just checked the conversion, and 2.5lb is a little bit more than my piece of meat here.
So cook it a little bit longer, no problem if you’re cooking two pieces into the same (large) pot!
Thank you! I will cook it tomorrow. We are celebrating my sister 25th Anniversary tonight.
Best wishes to your sister!
A perfect recipe to try soon! Pork and apples are great together, and I´ve been looking for a good recipe to try for a while.
Ciao Paula, I’m happy you like it!
[…] Roast pork loin with apples — by julskitchen.com […]
[…] Course Scallops with apple cider glaze over spinach with apples from We Are Not Martha Roast Pork Loin with Apples from Juls’ Kitchen DESSERTS Baked Caramel Apples from That Skinny Chick Can Bake Dutch Apple Tarts from Eat […]
[…] Roast Pork Loin with Apples from Juls’ Kitchen […]
[…] pork loin with apples, probably my piece de resistance when it comes to serving a juicy Sunday roast, […]
[…] with red apples and serves with roasted vegetables. Find out here how to make a perfect Christmas roast pork loin and for an even more authentic Tuscan taste pair your dish with a red DOCG […]
OMG that pork looks amazing!! It looks juicy and looks as though it oozes with flavour!
Great pictures as well!
Making me hungry by looking at it!
The combination of pork and apple is awesome. Thanks a lot for sharing your experience on Roast pork loin with apples. Thanks for this blog.