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.

May 6, 2011: Roasted Pork Loin with Shallots and Apples Recipe

Even though it’s a bit heavier than what I consider a “spring dish”, I just had to share this recipe with you because it came out so delish! I adapted this recipe from one I found some time again in Relish Magazine, which called for pears instead of apples. But I looked around my kitchen and only had apples, which I substituted – and I think it was an excellent stand-in! Try this dish and tell me what you think.

Roasted Pork Loin with Shallots and Apples

3 T. olive oil, divided
1 T. soy sauce
1 t. black peppercorns
2 t. kosher salt
Half of a fresh lemon
1 pork loin roast, 2 – 3 pounds
2 – 3 large shallots, peeled and quartered
1 large apple (any variety), peeled, cored and thinly sliced

2 garlic cloves, thinly sliced
2 T. butter
2 T. flour
2 cups chicken broth
Coarsely ground black pepper
Garlic salt

Marinate the pork in a mixture of 2 tablespoons olive oil, the juice and finely shredded peel of the half lemon, the peppercorns, 1 and 1/2 teaspoons kosher salt, and soy sauce. Let it marinate at room temperature for about half an hour (a full hour if the meat is somewhat frozen).

Preheat oven to 450 degrees.

In a roasting pan, toss shallots, garlic, and apple slices with 1 tablespoon of olive oil and kosher salt. Remove meat from marinade; reserve marinade liquid. Make a bed of this mixture on which to place the pork loin. Place in the preheated oven and roast for 15 minutes. Reduce the oven temperature to 325 degrees and cook until meat reaches 145 to 150 degrees, about 40 minutes.

While meat roasts, melt butter in a saucepan and whisk in flour. Cover over medium heat until golden brown (a couple minutes or so). Slowly pour in broth and reserved marinade, whisking to break up lumps. Cook about 10 minutes, or until sauce has thickened. Add pepper and garlic salt to taste.

Remove pork loin roast from pan and let sit, covered with foil, for about five minutes before slicing. Serve with roasted veggie mixture and gravy.