This is a very easy, but delicious, recipe for roasted boneless pork loin (not tenderloin) that makes for a terrific fall/winter main dish. The recipe is based on one published on a food website called Kitchn.
- 1 (3- to 4-pound) boneless pork loin roast
- 4 cloves garlic, peeled and minced
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tart-sweet medium apples, such as Honeycrisp or Pink Lady, cut into eighths
- 1 large onion, cut into eighths
- 2 tablespoons unsalted butter, cut into pieces
- 2 fresh rosemary sprigs
- 2 fresh sage sprigs (optional)
- 1/4 cup maple syrup
- Arrange a rack in the middle of the oven and heat to 400°F.
- Make a garlic paste. Coarsely chop the garlic, then sprinkle with the salt. Hold the blunt side of the knife with both hands, angle the knife slightly, and scrape the pile of garlic and salt to flatten. Use the knife to create a small garlic and salt pile, then press and scrape again. Repeat this process a few more times until you have a smooth paste. Sprinkle the pepper over the paste.
- Trim the silverskin off of the pork loin, but leave the fat cap intact. Rub the garlic paste evenly over all sides of the pork loin. Set aside at room temperature for 30 minutes or refrigerate for up to 1 day.
- Heat the oil in a 10- to 12-inch cast iron pan or stainless steel skillet over medium-high heat until shimmering. Add the pork and sear on all sides until it’s deep golden-brown and easily releases from the pan, 4 to 6 minutes per side. Once all 4 sides have browned, transfer the pork loin to a plate.
- Turn off the heat, but keep the skillet on the stove. Scatter the apples, onion, butter, rosemary, and sage around the pan. Drizzle with the maple syrup. Nestle the browned pork loin on top of the onion, apples, and herbs, and pour in any accumulated juices from the plate.
- Roast the pork loin until an instant-read thermometer inserted into the thickest part of the pork reads 145°F, about 1 hour.
- Remove the pan from the oven and transfer the pork to a clean cutting board. Let the pork loin rest for 10-15 minutes. Slice the pork loin crosswise into 3/4-inch-thick slices. Serve the sliced pork with the onion and apple pieces. Drizzle with some of the pan drippings.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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