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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.

Oxmoor House JANUARY 2006

  • Yield: 12 servings (serving size: 3 ounces pork, about 1/3 cup fruit, and 1 tablespoon gravy)
  • Cook time:1 Hour
  • Prep time:15 Minutes
  • Other:2 Hours, 10 Minutes


  • 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.

Nutritional Information

Amount per serving
  • 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

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Pork Loin with Apple, Pear, and Onion recipe