Roast Pork, Onions and Apples

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 coated 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.

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.