Pork Loin with Apple, Pear, and Onion

Pork Loin With Apple, Pear, And OnionRecipe
Oxmoor House
Hard apple cider adds depth of flavor to the sweet maple gravy, but nonalcoholic cider works fine, too.


12 servings (serving size: 3 ounces pork, about 1/3 cup fruit, and 1 tablespoon gravy)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 1 Hours
Other: 2 Hours, 10 Minutes

Nutritional Information

Calories 244
Fat 6.1 g
Satfat 2.1 g
Protein 25.1 g
Carbohydrate 19.1 g
Cholesterol 62 mg
Iron 1.4 mg
Sodium 199 mg
Caloriesfromfat 23 %
Fiber 1.5 g
Calcium 43 mg


2 teaspoons dried rosemary
1 teaspoon dried thyme
1 teaspoon dried marjoram
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (12-ounce) bottle hard apple cider (such as Woodpecker or Woodchuck)
1 (3-pound) boneless pork loin, trimmed
2 large tart cooking apples (such as Granny Smith, McIntosh, or Baldwin), cut into chunks
2 medium Bosc pears, each cut into 8 wedges
1 medium red onion, cut into 8 wedges
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1/3 cup pure maple syrup
Rosemary sprigs (optional)


Combine first 6 ingredients in a large shallow dish or large zip-top plastic bag. Pierce pork several times with a fork, and add to marinade. Cover dish or seal bag; marinate in refrigerator at least 2 hours.

. Preheat oven to 350°.

. Remove pork from marinade, reserving marinade. Place pork in a shallow roasting pan; add apple, pear, and onion. Pour reserved marinade over pork, apple, pear, and onion; sprinkle evenly with brown sugar. Bake at 350° for 1 hour or until thermometer registers 155° (slightly pink). Place pork on a serving platter, and let stand 10 minutes.

. While pork stands, place flour in a medium saucepan. Carefully pour pan drippings into pan, stirring with a whisk until well blended. Stir in syrup. Bring to a boil; reduce heat, and simmer 1 minute or until gravy begins to thicken.

. Slice roast; serve with fruit, onion, and gravy. Garnish with rosemary sprigs, if desired.