This roast smells like autumn arriving early. It is tender pork loin browned to a caramel-kissed crust and braised gently in a homemade vegetable broth with white wine and apples. This dish is savory and can be paired with anything and easily served for family dinners or Sunday roasts. So, serve it with buttery mashed potatoes, braised greens, or simple buttered noodles if you like warm and layered flavors.
What is Pork Loin with Apples?
Pork loin with apples is a rustic-roast preparation where a lean pork loin is seared and slow-cooked with apples and aromatic broth. The apples lend natural sweetness and acidity that complement pork beautifully. Braising in broth and wine keeps the meat juicy while producing a flavorful pan sauce.
Similar dishes exist across Europe and North America, from cider-braised loins to apple-and-onion roasts, but at its heart, this is an unfussy, homey main course that relies on good technique and simple ingredients.
Pro Tips for the Best Pork Loin with Apples
- Pat the pork dry before seasoning and searing. A dry surface will lead to better browning and deeper flavor.
- Tuck fresh rosemary under the twine rather than on top so the herb infuses the meat throughout the roast.
- Don’t rush the sear, a golden, well-formed crust adds savory depth to the final sauce.
- Deglaze the pan with wine while it’s still hot to lift all the browned bits. Also, allow the alcohol to evaporate for a minute or two.
- Maintain a very gentle simmer during braising, as a vigorous boil will toughen lean pork loin.
Frequently Asked Questions
What cut of pork should I use?
Use a centre-cut pork loin roast. It’s lean and benefits from slow, gentle braising. If you prefer more fat and stronger flavor, a pork shoulder can be used, but it will need longer, slower cooking.
Can I substitute apple cider for the white wine?
Yes, apple cider or apple juice adds fruitiness and keeps the recipe non-alcoholic. Reduce the quantity slightly or simmer longer to balance the sweetness.
My sauce is thin, how do I thicken it?
Remove about a cup of the braising liquid, simmer it down to concentrate, then whisk it back into the sauce. Alternatively, turn off the heat and whisk in a small beurre manié a teaspoon at a time until the desired thickness.
Can I Freeze Pork Loin with Apples?
Yes. Slice the cooled pork and package it with sauce in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove or in a low oven.
How to Store Pork Loin with Apples
Refrigerate leftovers for 4 days and keep the sliced meat and sauce together if possible to preserve moisture. Reheat gently, as high heat will dry the lean pork.
Ingredients
How to Make Pork Loin with Apples
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Pour water into a medium pot. Add chopped carrots, potatoes, onion, tomatoes, and celery.
Pour water into a medium pot. Add chopped carrots, potatoes, onion, tomatoes, and celery.
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Bring to a gentle boil, then reduce the heat and simmer for about 40 minutes, covered. Remove from heat and strain the broth.
Bring to a gentle boil, then reduce the heat and simmer for about 40 minutes, covered. Remove from heat and strain the broth.
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Tuck rosemary sprigs under the kitchen twine so the herb flavors the meat as it cooks.
Tuck rosemary sprigs under the kitchen twine so the herb flavors the meat as it cooks.
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Heat oil in a large, heavy-bottomed pot over medium-high heat, add the onion rounds, and sauté. Add the pork loin and sear on all sides until nicely browned.
Heat oil in a large, heavy-bottomed pot over medium-high heat, add the onion rounds, and sauté. Add the pork loin and sear on all sides until nicely browned.
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Pour in white wine and scrape the bottom of the pot with a wooden spoon to lift browned bits.
Pour in white wine and scrape the bottom of the pot with a wooden spoon to lift browned bits.
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Add the prepared vegetable broth to the pot and the cubed apples.
Add the prepared vegetable broth to the pot and the cubed apples.
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Reduce the heat, cover the pot, and cook gently for about 2 hours, turning the roast once or twice if convenient.
Reduce the heat, cover the pot, and cook gently for about 2 hours, turning the roast once or twice if convenient.
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Remove the roast from the pot and slice it.
Remove the roast from the pot and slice it.
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Strain the remaining braising liquid, reserving the solids. Use an immersion blender to blend the reserved solids into a creamy sauce and add liquid gradually to reach your desired consistency. Spoon the warm apple-broth sauce over the roast slices and serve.
Strain the remaining braising liquid, reserving the solids. Use an immersion blender to blend the reserved solids into a creamy sauce and add liquid gradually to reach your desired consistency. Spoon the warm apple-broth sauce over the roast slices and serve.
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