Pork Loin with Apple, Pear, and Onion
Hard apple cider adds depth of flavor to the sweet maple gravy, but nonalcoholic cider works fine, too.
More From Oxmoor House
Other: 2 Hours, 10 Minutes
- Calories: 244
- Fat: 6.1g
- Saturated fat: 2.1g
- Protein: 25.1g
- Carbohydrate: 19.1g
- Cholesterol: 62mg
- Iron: 1.4mg
- Sodium: 199mg
- Calories from fat: 23%
- Fiber: 1.5g
- Calcium: 43mg
- 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.
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