馃悥 Roasted Pork Loin with Apple and Caramelized Onion Sauc

Make a tender and juicy roasted pork loin served with a homemade apple and caramelized onion sauce. This dish is perfect for a cozy family meal or festive gathering. Easy to prepare and full of rich, balanced flavors.


Servings: 4–6
Total time: 1 hour 10 minutes
Difficulty: Easy
Perfect for: Family meals, cozy Sundays, or a dinner to impress

Ingredients:

  • 1 kg (2.2 lbs) pork loin (whole piece)

  • 2 large apples (preferably Golden, Fuji, or Reinette), peeled and diced

  • 2 large onions, thinly sliced into julienne

  • 2 tablespoons brown sugar

  • 1 cup chicken broth (about 200 ml)

  • 2 tablespoons butter

  • 2 tablespoons extra virgin olive oil

  • Salt and freshly ground black pepper

Preparation:

1. Prep the pork loin

  • Take the pork out of the fridge 15–20 minutes before cooking to bring it to room temperature.

  • Pat it dry with paper towels.

  • Season generously with salt and pepper on all sides.

2. Sear the pork

  • Heat a large skillet over medium-high heat with a drizzle of olive oil.

  • When hot, add the pork and sear it on all sides (including the ends) for about 8–10 minutes total, until nicely browned.
    馃憠 This helps seal in the juices before roasting.

3. Caramelize the onions

  • In another pan or large saucepan, melt the butter over medium heat.

  • Add the sliced onions and brown sugar.

  • Cook slowly for about 15–20 minutes, stirring occasionally, until the onions are soft, golden, and caramelized.

4. Add the apples

  • Add the diced apples to the onions.

  • Cook together for 5–7 minutes, until the apples start to soften slightly but still hold their shape.

5. Assemble and roast

  • Preheat your oven to 180 °C (350 °F), top and bottom heat (no fan).

  • In a baking dish, spread the onion and apple mixture as a bed.

  • Place the seared pork loin on top.

  • Pour the chicken broth around the pork (not over it, to keep the crust intact).

  • Roast for 40–50 minutes, basting the pork occasionally with the pan juices.
    馃憠 A meat thermometer should read 65–70 °C (149–158 °F) in the center for juicy, tender meat.

6. Rest and slice

  • Remove from the oven and loosely cover with aluminum foil.

  • Let it rest for 10 minutes before slicing — this helps retain the juices.

  • Slice into 1–1.5 cm thick slices (about ½ inch), cutting against the grain for tenderness.

馃嵔 To serve:

  • Spoon some of the onion and apple mixture over each slice of pork.

  • Serve with mashed potatoes, rice, or steamed vegetables for a complete meal.


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