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 to me. I was unaware of the joy you can feel when you are the author of those scents of home.
Yes, because if the home is where there is a family, home is also where there is a hot soup in the winter evenings and the five o’clock tea and biscuits, home is also where the soil smells wonderfully after the rain, where the aroma of roast pork welcomes you in the kitchen, caressing your senses and soothing the worries.
I decided to start cooking meat recipes that could be a bit more challenging than a veal involtino, or chicken curry, for this reason.
The thing is, I wanted to be aware of the act of creating the magic spell of being at home, to be eventually the architect of a sense of well-being, of a pleasant numbness so typical of family Sunday mornings.
Now, I 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, that of cast iron cookware (I’m loyal to Staub). I admit that the turning point in cooking meat for me was 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!
Roast pork loin with apples
If the Tuscan arista alla Fiorentina, roasted pork loin with herbs and white wine, was the traditional Sunday roast in our family, the roast pork loin with apples quickly became our favourite. Let’s face it: pork and apples is a marriage made in heaven.
First, you brown the meat in olive oil until nicely golden brown, then you add apples, onions, and white wine and, after a short cooking, your Sunday roast is ready. The apples provide sweetness and an accompaniment to the pork, whether they are served rustic as they are, just out of the pot, caramelized and soft, or as a creamy dressing.
Roast pork loin with apples
- 800 grams boneless pork loin, nicely marbled
- fine sea salt
- freshly ground black pepper
- extra virgin olive oil
- 1 knob of butter
- 2 cloves garlic
- 3 apples, peeled and cut into wedges
- 1 white onion, peeled and cut into wedges
- 1/2 cup white wine
- Tie the pork loin with twine and rub the meat with sea salt and freshly ground black pepper to flavour the pork.
- Pour a few tablespoons of olive oil and a knob of butter on the bottom of a cast-iron pot and melt the butter over high heat. Add two cloves of crushed garlic.
- Place the pork loin into the hot olive oil and brown it on each side, turning the meat with two wooden spoons as soon as it gets golden brown. 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 to keep all the juices inside. This will result in a tasty and juicy roast! It will take about 10 minutes.
- Pour in half a glass of white wine over the pork loin, then add the peeled apples and onions, all cut into wedges.
- Stir with a wooden spoon to coat the apples and the onions with olive oil, cover the pot with a lid, then cook the meat over medium-low heat for about 25 minutes, checking it occasionally.
- Remove the meat from the cast iron pot, wrap it with aluminium foil and let it rest for about one hour.
- In the meantime, turn up the heat under the pot 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.
More recipes with pork from the blog archive
- Pork tenderloin medallions with apples. You can prepare the pork tenderloin medallions wrapped in lardo and cook them with apples and onions in no time. They will remain juicy, perfectly paired with the caramelised apples and onions.
- Pork sirloin with herbs. It’s amazing how a few dried herbs and a few juniper berries can turn one of the usual Sunday meat dishes into a roast worth of a medieval castle, juicy and flavourful, with a slight hint of wood and resin.
- Pork loin with lager beer and mustard. I made these slices of pork loin in no more than 10 minutes: lager beer and mustard make them tasty and unusual, giving the dish the richness of long cooking recipes that we so appreciate during winter.
This Post Has 28 Comments
Pork and apples are made to be paired together. That roast looks wonderful roast!
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
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!
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.
This recipe looks great! But, does a 1.54 lb roast really serve 6? This doesn’t look correct to me. If you’ve tried this recipe, what size was your roast? Thank you.
It does, if it is served with a side dish after a first course, as in an Italian meal. Otherwise, if this is the only dish, it would be perfect for 4.