By Melissa Clark
- Total Time
- 1½ hours, plus at least 2 hours’ pickling and marinating
- Rating
- 4(670)
- Notes
- Read community notes
Roasting a pork loin on a bed of apples, onions and cinnamon moistened with cider gives the meat a caramelized sweetness and spicy perfume. The roast browns on top while the apples and onions collapse into a meltingly tender, golden heap beneath it. Then, to offset all the soft richness, bright and tangy pickled apples and chiles are served alongside. It’s a dish that’s both company worthy and cozy, as perfect for a Sunday supper, spooned over mashed potatoes or polenta, as it is served to guests alongside an elegant gratin. Keep some extra apple cider on hand to add to the pan if it dries out and starts to burn. Just a splash or two should do it.
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Ingredients
Yield:6 servings
- ¼cup cider vinegar
- 1tablespoon sugar
- ¼teaspoon allspice berries
- ¼teaspoon coriander seeds
- Pinch kosher salt
- 1large tart apple, peeled and cut into ¼-inch slices
- 2small jalapeños, seeded and thinly sliced
- 1(2½ to 3-pound) boneless pork loin (not tenderloin)
- 2teaspoons chopped fresh rosemary, plus more rosemary sprigs for garnish
- 2teaspoons fennel seeds, coarsely crushed
- 2teaspoons kosher salt
- ½teaspoon freshly ground black pepper
- 1large, tart apple, halved, cored, and sliced into ¼-inch slices
- 1onion, halved and cut into ¼-inch slices
- 3garlic cloves, smashed and peeled
- 1cinnamon stick, broken in half
- ½cup chicken stock, more as needed
- About 1 cup (8 fluid ounces) hard apple cider or chicken stock, more as needed
- 1tablespoon butter, cubed
For the Quick-pickled Apples and Chiles
For the Pork
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
397 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 39 grams protein; 763 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
To make the pickled apples, in a small pot, combine ¼ cup water with vinegar, sugar, allspice, coriander and salt. Bring to a simmer and cook, stirring, until sugar dissolves, 2 to 3 minutes.
Step
2
Put apples and jalapeños in a medium heatproof bowl or jar, and pour hot vinegar mixture on top. Let cool to room temperature and let pickle for at least 2 hours. (Mixture can be made up to 1 week ahead and stored in the refrigerator.)
Step
3
Rub pork all over with rosemary, fennel seeds, salt and pepper. Refrigerate, fat side up and uncovered, for at least 2 hours and up to overnight.
Step
4
Heat oven to 425 degrees. Place pork on a rimmed 11-by-18-inch sheet pan. Scatter apples, onion, garlic and cinnamon stick in an even layer around pork loin. Transfer baking sheet to oven rack, and add chicken stock, then carefully pour in cider (it’s best to position pan in oven, then pour in liquid). You may not need all of the cider here. You can add more later as it roasts — stop if it threatens to overflow.
Step
5
Roast until pork reaches 135 degrees internally, 35 to 50 minutes. Keep an eye on the pork. If all the cider evaporates and baking dish starts to burn while the pork is cooking, add a splash more cider.
Step
6
Transfer pork to a cutting board, tent with foil, and let it rest for 10 minutes.
Step
7
Meanwhile, transfer roasted apples, onions and garlic to a serving platter (discard cinnamon sticks). Scrape jus and any golden bits from baking sheet into a small pot, and bring to a simmer (add a little more chicken stock if needed). Whisk in butter and a pinch of salt and cook until the sauce is reduced by about a third (you just want to thicken it up a bit), 3 to 7 minutes. Pour in any juices from the cutting board where the pork loin is resting.
Step
8
Slice pork and place on a serving platter, along with the roasted apples and onions. Drizzle some of the sauce and also some of the liquid from the pickled apples on top. Garnish with the rosemary, and serve with pickled apples and jalapeños alongside.
Ratings
4
out of 5
670
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Cooking Notes
mjan
Nordic Ware makes a 2" deep sheet pan that is perfect for this dish (and other roasts). Line it with parchment paper, put down the apples, onions and such, set in a rack, and place the roast on top. Everything this dish promises and no worries about too much liquid.
Ululani
Everyone loved this. I used what I had on hand- one Granny Smith and one Fuji, part red, part white onions, plus a fennel bulb, for the roast. Used parchment; didn’t need extra liquid for cooking, though I wished I could’ve wrung some of the drippings out of it for the sauce. Doubled the picking juice for the apple (Granny), which mos def needed an hour or more to marinate- really added to the dish! Reduced heat by 25 deg for convection roasting. Perfect at 135!
Erika
I sliced a fennel bulb and added it to the apples and onion. Delicious complement to the fennel crusted pork.
Sonya
Has anyone made this in an electric pressure cooker or crock pot? If yes, any tips or cooking time recommendations? Thank you.
ph
This was excellent, everyone loved it. I might use more apples and onions since everyone wanted more of them.
Neal
I found I needed more pickling liquid to cover the apples and jalapenos, so I quickly made another batch.
Lorie Honor
I made this for Christmas supper and it was absolutely perfect! I bought a 4 pound pork loin and doubled the apples and onions, (AND could have done with even more, everyone scooped them up!)I served with polenta on the side and the reduction was dark and delish. I did not make the pickled apples and jalepenos NOR did I marinate over night, (should probably have read the recipe before hand!) but did a quick rub & the family was none the wiser. It was easy and all was truly superb.
ljl
Made this last night and it was a disaster. 1. The pickles plus the extra vinegar-y apples/onions is just overkill on Cooking Things With Vinegar. 2. No matter how many times I checked on it and added more chicken broth/vinegar, a large section of the apples/onions burned in the oven, completely ruining my good pan. 3. It took way longer than 35-50 minutes. I had to cook it another 15 minutes to get the 135-degree temperature. 4. Sauce? There was nothing but charred remain on my pan.
Charlene Del Muro
This was delicious! After rubbing the herbs, salt & pepper on the meat, I coated it with dijon mustard and let it chill for about 3 hours. I substituted fresh-squeezed tangerine juice because I didn't have cider and it was so good, I'd use it again instead. Cooked it in a cast iron skillet so no worries about liquid overflowing and you can just finish the sauce in the skillet, no need to transfer to a pot. Definitely a keeper!
Charles Michener
Excellent recipe, but worried about possible overflow, I had fine results lowering the temperature to 375. And the best way to pour liquid into sheet pan in the oven is to use a small (clean) gardening can with a long spout.
Susan and Nick
This was delicious. We followed exactly and it came out perfectly. We are enjoying the leftovers tucked into sandwiches with a pineapple/onion salsa my son made this week.
Chris
I agree re more pickling liquid required, unless you pickle in a wide shallow container. In order to avoid spills, I purchased a disposable (tho I will reuse) aluminum pan with same footprint as a sheet pan, but about 3 inches deep - I put the sheet pan on top of the aluminum tray to provide stability while moving into and out of oven.
Jen
I made this without the pickles, and it was delicious! Added an extra half apple because my family likes them. My apples and onions didn’t get brown but they melted into a soft kind of compote. It was delicious atop slices of pork. Will definitely make again!
Greg
An excellent recipe. Came out just as described. A great fall/winter recipe. Next time I’m going to pickle the apples and peppers a couple of days in advance. They get better with age.
Turd Ferguson
Took the suggestions of others and doubled the amount of apples and onions that went into the oven along with the pork loin. Didn't make the pan sauce due to time limitations. This was a delicious dish! I rounded it out with a side of stone ground polenta and broccoli. I'll make this one again, but probably not on a weeknight.
ippiki
Make 3x pickling liquidAlmost too much fennel seed on pork crust, but goodTry sliced fennel bulb in the onion/apple
Amy
Used a 9x13 ceramic pan and wound up with the perfect amount of juice/sauce, and the onion & apple mixture was perfectly cooked; maintained integrity and made a great side dish.
Amy
Used orange juice instead of cider. Instead of cinnamon stick, tossed onion/apples/garlic with about 5 good shakes of Trader Joe’s Classic Bitters. Cannot recommend enough!!
Tracy B
Great flavors.I used a bone-in Pork Sirloin Roast with the skin and it crisped up fantastic!Used 16oz hard cider and more stock to keep really moist while roasting for plenty of sauce to make a gravy with additional apple cider and stock. Also, extra apples and onions
Katherine P
Super tasty recipe. Only question I had was whether to roast the pork fat side up or down (trying to get it moist or get a nice crust?). I decided to go fat side up for a super moist roast and it was definitely the right decision. I paired this with Kenji's perfect sweet potatoes on the side and the meal was perfection.
Ann Marie
Not a big fan of the onions and apples and I usually love them together. This was just OK.
Sue M
It was a flavor sensation! Like others, I doubled the pickling liquid and the apples and onions. I served it with mashed potatoes. It is a keeper for sure!
Virginia
Made this last night. Probably won’t make again. It was ok but I have better recipes for pork loin. I did like the pickled apples though. Interesting flavor so I will keep that in rotation.
Adam
Make it 150 too pink at 135
Turtle Rock Doc
Made this with a bone-in loin. While the flavors were wonderful, a boneless is definitely the way to go.
Laura O.
Made in the crockpot: I doubled the apples per the recommendations and put them in the crock pot. I browned the loin on all sides in a skillet, then removed. Sauted the onions and garlic until soft then deglazed the pan with regular cider (what I had). Threw it all in the crockpot with the broth. I used a probe thermometer to remove at 145 (for a 2.5 lb loin about 2 hours on low), I was busy and took it out at 155 and it was still moist.
Empow
This is excellent. A great new twist on pork loin that is tangy, rather than sweet. Don't skip making the pickled apples and jalepenos. They make this recipe.
Cindy
I misread the directions and added the chili/apple mixture to the roast. Everyone loved it. I did confess that it was an error but no one cared. The pork was cooked nicely and very tender. Great recipe and next time I will read it more carefully:)
Nichelleley
This was delicious and the pork was cooked to perfection. Doubled the apples. The pickles were a huge hit. Pulled the pork out at 135. Chefs kiss! Served with mashed potatoes and green beans.
matt
As others, doubled apples and onions. Used a small roasting pan, no problem with liquid evaporating. Took pork out at 125-230, was barely pink, basically perfect. Was a little dry, thought I should have let the pork rest longer. Sauce was fabulous and not fatty at all (used much less butter). Definitely needs couscous, rice, something for the sauce!
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