September 20, 2011: Roasted Pork with Apples and Onions Recipe

When autumn’s in the air, apples are in season. I love the combination of the tart sweetness of apples combined with pork. This recipe is quite similar to the one for roasted pork with pears but instead uses apples and lots of garlic that roasts in the oven and melds perfectly with the other flavors.

Roasted Pork with Apples and Onions

1 T. olive oil

1 2 ½ - 3 pound pork loin roast

10 cloves garlic

1 onion, thinly sliced

2 gala or other slightly sweet apples, quartered and thinly sliced

1 t. dried sage

1 t. black pepper

1 t. garlic salt

1 1/2 cup chicken broth

1 t. apple butter

1/2 cup whole milk or light cream

1 T. butter

In an ovenproof skillet, heat the oil. Brown the pork roast on each side; remove and set aside.

To the same pan add the garlic, onion and apple slices. Sauté for a few minutes; just until vegetables start to soften. Place the pork roast on top of the vegetables. Sprinkle with the seasonings and pour the chicken broth into the bottom of the skillet.

Bake at 400 degrees for about 30 minutes, or until a meat thermometer inserted in the middle of the roast registers 175 degrees. Remove pork and place on a plate covered with foil to rest. Remove the vegetables and apples with a slotted spoon to a serving bowl and keep warm.

Place the skillet back on the stove and heat to a medium boil. Reduce by half, about 5-10 minutes. Reduce heat to low and add the apple butter, milk, and butter and cook just until heated through, about 1 minute. Remove from heat. Slice the pork roast and serve the sauce over the meat and vegetables.