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Tuesday, November 13, 2012

Roast Pork, Onions and Apples

1112 roast pork-apples (1)Cooler fall weather means that we cook more meals in the oven with the side benefits of warming the house on a chilly day and some wonderful aromas.

Along with chicken and fish, boneless pork loin is one of our favorites for meal planning. It can be cooked in so many ways — in a crock pot, smoker or oven. 

If you also enjoy pork (the “other” white meat) here’s an easy and VERY tasty cool weather Taste of Home recipe. This is a first-time dinner that will be repeated at The Frog & PenguINN, just ask Grenville.

Roast Pork with Onions and Apples

The sweetness of the apples and onions complement the roast pork, and the garlic is not overpowering when roasted.

  • 1 boneless pork loin roast (2 pounds)
  • 1 TBSP olive oil (for browning)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder (optional)
  • 3 large Golden Delicious apples, cut into wedges *
  • 2 large onions, cut into wedges *
  • 5 garlic cloves, peeled *
  • 1 TBSP minced fresh rosemary  OR 1 tsp dried & crushed

* Instead of golden delicious apples, I substituted gala apples, which we had in the fridge; also used slightly less garlic and onion.

  1. Preheat oven to 350° F. Sprinkle roast with salt and pepper. Place roast in a large nonstick skillet and brown roast in olive oil on all sides.
  2. After browning, put roast in a shallow roasting pan coated1112 roast pork-apples (3) with cooking spray OR olive oil (my preference). Arrange the apples, onions and garlic around roast; sprinkle all with rosemary.
  3. Bake, uncovered, at 350° F for 45-60 minutes or until a thermometer reads 145 degrees; turn the apples, onions and garlic once.
  4. Let meat stand for 10 minutes before slicing. Discard garlic cloves, unless you enjoy eating them.

1112 roast pork-apples (4)We served with roasted asparagus, seasoned with olive oil, garlic power, salt, pepper, fresh rosemary then cooked in a separate baking dish.

Wild rice also goes well with this meal.

10 comments:

barbara l. hale said...

Yum! All around. I love the roasted asparagus the most, I think.

Out on the prairie said...

nice meal, I have the bread rising and a beef roast to do

Sandra said...

on the subject of oven, bob said are we doing a turkey for TG? i said if so we need to test the oven since it has not been turned on in 2 years, the stove is 23 years old, so it might not work. do i want to know? nope

Daisy said...

Taste of Home is a great magazine. This dish sounds delicious!

Rebecca said...

That sounds delicious. I love pork and apples. Onions are also a plus!

Elaine said...

Mmmm, sounds good!

Doris said...

mmmmmmmmmmmmmm! That had to make the house smell yummy, better than any candle =)

HermitJim said...

Sounds good enough to eat! I bet the left overs won't last long!

Debbie said...

this looks and sounds so good!! i'll bet the house smelled amazing!!

we are potato freaks, i wonder if you could add a few cut up red skins??

L. D. Burgus said...

It looks and sounds great too.

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