Apple Rosemary Pork Loin

Apple Rosemary Pork Loin

  • 2-lb pork loin
  • ½ Tbsp olive oil
  • 3 green onions, chopped
  • ¾ cup apple, cored, peeled, and chopped
  • 2 tsp minced garlic
  • 1 Tbsp cider vinegar
  • 1 Tbsp fresh rosemary, chopped
  • Salt
  • Pepper
  • 1⁄3 cup chicken stock
  • 3 Tbsp apple cider
  • 1 tsp Dijon mustard
  • Butcher’s twine
  • Cooking spray

Add oil to a large skillet over medium-high heat. Put in onions, apple, and garlic. Cook for five minutes. Add vinegar and rosemary and cook an additional minute. Scoop apple mixture into a small bowl, wipe skillet clean and set aside. Preheat oven to 425°.

Slice pork roast lengthwise, nearly in half, but don’t go all the way through the other side. Open it up so pork is flat. Put apple mixture on one side and fold the pork back over it. Secure in three sections with butcher’s twine. Spray skillet with cooking spray and heat to medium-high. Sear pork on all sides. Transfer roast to a sprayed roasting pan and bake in oven at 425° for 15 minutes. Reduce heat to 325° and cook for at least 45 minutes (internal temperature of roast should be 145°).

Allow roast to “rest” for five minutes before slicing. While resting, transfer juices from roasting pan to saucepan. Over medium-high heat, add chicken stock, apple cider, and mustard. Whisk and bring to a boil, cooking two minutes. Serve over sliced pork.

Filed Under: Food and Fun

About the Author:

RSSComments (0)

Trackback URL

Comments are closed.

%d bloggers like this: