Herbed Pork And Apples
Herbed pork loin paired with sweet apples and onions creates a comforting, flavorful dish perfect for family dinners or special occasions, blending savory herbs with fruity sweetness.
Ingredients
Instructions
- Combine dried sage, thyme, rosemary, marjoram, salt, and pepper.
- Rub the herb mixture over the pork loin roast.
- Cover and refrigerate for several hours or overnight.
- Bake the roast, uncovered, at 325°F for 1 1/2 hours.
- Drain excess fat from the roasting pan.
- Mix apples and red onion with brown sugar.
- Spoon the apple and onion mixture around the roast.
- Continue roasting until the internal temperature reaches 160°F to 170°F.
- Transfer the roast, apples, and onions to a serving platter and keep warm.
Tips & Substitutions
For a more aromatic flavor, consider substituting fresh herbs for dried ones, using about three times the amount. If you're short on time, you can skip the refrigeration step, but marinating enhances the taste. Use tart apples like Granny Smith or Honeycrisp for the best balance of sweetness and acidity. This recipe pairs beautifully with American recipes that feature root vegetables.
Serving Suggestions
Serve the herbed pork alongside roasted vegetables or a fresh green salad for a balanced meal. It pairs well with Cheesy Scalloped Potatoes With Ham for a comforting side. For a festive touch, garnish with fresh herbs or serve with a tangy sauce to complement the flavors of the pork and apples.
Storage & Reheating
Leftover herbed pork can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the pork in a preheated oven at 350°F until warmed through, about 15-20 minutes. The apples and onions can be reheated in the microwave or on the stovetop until heated, ensuring they remain tender.
Nutrition & Diet Analysis (per serving)
Each serving of Herbed Pork And Apples contains roughly 60 calories, with 1g protein, 14g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 878mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can substitute a pork tenderloin or pork shoulder if preferred. Adjust cooking times accordingly, as they may require different times to reach the desired internal temperature. The key is to ensure the meat is tender and juicy.
What should I do if the pork isn't browning?
If the pork isn't browning as expected, try increasing the oven temperature to 375°F for the last 15-20 minutes of cooking. This will help create a nice crust without overcooking the meat. Basting the roast with its juices can also enhance browning.
Can I add other vegetables to the roasting pan?
Absolutely! Root vegetables like carrots and parsnips or even Brussels sprouts can be added. Just make sure they are cut into similar sizes as the apples and onions for even cooking. Season them lightly with salt and pepper before roasting.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).