Read reviews (16)
Rate recipe
The sweetness of the apples and onions really complements the roast pork. With its crisp skin and melt-in-your-mouth flavor, this is my family's favorite weekend dinner. —Lillian Julow, Gainesville, Florida
This recipe is:
Diabetic Friendly
Nutritional Facts 3 ounces cooked pork with 1/2 cup apple mixture equals 215 calories, 7 g fat (2 g saturated fat), 56 mg cholesterol, 109 mg sodium, 15 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.
Originally published as Roast Pork with Apples & Onions in Taste of Home December/January 2010, p67
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Feb. 20, 2013 by shecooksalot
I agree with some of the other reviews that it was just kind of plain. Nothing really special as far as taste goes to make me want to make this again.
Reviewed on Mar. 08, 2012 by sstetzel
JennyRed__FLThe book lists the cook time as 1 1/4 hours.
The cook time was adjusted to keep consistent with the new recommendations for cooking pork to 145º.
Reviewed on Mar. 08, 2012 by JennyRed__FL
I got this recipe from the 2011 Taste of Home Cookbook. The book lists the cook time as 1 1/4 hours. The apples were mushy after only 45 minutes, but I couldn't remove them because they were mixed in with the onions. They picture makes it look as though the onions would get slightly crispy, but they ended up mushy as well. So, even at the shorter cook time listed online, the apples and onions wouldn't have been good. Any flavor the garlic might have given the dish completely dissipated in the oven. In short, the pork was very plain, and the apples and onions were mushy and tasteless. I'm very disappointed in TOH for not only choosing the recipe to be published in their book and online, but for having discrepancies in the cook time.
Reviewed on Feb. 18, 2012 by Maricor
nothing special. just plain and simple.
Reviewed on Nov. 07, 2011 by hartmr
Apples were a little bland as was the pork. Didn't care for the roasted onions. I dipped the pork in dijon mustard to give it some flavor.
Reviewed on Nov. 05, 2011 by devenrae
Excellent pork roast for fall. The apples and onions were a great compliment. And the pork was juicy and tender. I made some pan gravy to go atop the pork and the mashed potatoes I served it with, and the entire meal was a big hit!
Reviewed on Jan. 18, 2011 by CiCiB
This was wonderful! Thank you for sharing the recipe. I did make some changes, but only because I wanted to utilize things on hand. I used a bone in pork shoulder roast (cheaper cut). I used Jonagold apples. I washed and quartered red potatoes, placed them in a bag with 1 TBSP. of olive oil to coat and then placed them with apples and onions. When sprinkling the roast with salt, I used seasoning salt. I baked as directed for 1 hour and 45 min. and then, because my husband was running late, I dropped the heat back to 300 degrees for another 45 minutes. The veggies and fruit were wonderful and the roast was moist and favorful. My husband loved it!
Reviewed on Jan. 14, 2011 by evcalin
Absolutely delicious! The pork loin was so juicy and tender. My husband loved it! The apples weren't too sweet with the onions and garlic. What I did to alter the recipe was, first, to liberally sprinkle salt and pepper over the roast before browning in the pan. I think the person saying this recipe had no flavor probably does not know how to use salt and pepper properly, because the pork loin was incredibly flavorful. Next, I added 3 extra cloves of garlic, because I love garlic, and it wasn't overpowering at all. It was perfect. I also added 4 pats of butter. Three on the apples, onions, and garlic mixture. And one on the pork loin itself. I wanted to make sure that the onions and apple mix didn't dry out, and they didn't. I think adding the extra butter really helped this recipe come together. Will definitely be adding this one to my list of recipes I make regularly.
Reviewed on Jan. 13, 2011 by Oregongrandma
This was so good. My husband normally does not like cooked onions, but the apples flavored them so well. I had Fuji apples and used them in this dish. Delicious!
Reviewed on Jan. 13, 2011 by askewmel
I love how this turns out! I have used regular white onions and sweet onions, and prefer the sweet ones for this recipe. My whole family enjoys it - which says a lot, with three picky boys!
Reviewed on Oct. 13, 2010 by cherrylady
Loved this recipe! Half way through the baking time I covered it with foil because the the apples and onions were drying out.
Reviewed on Aug. 19, 2010 by sharkay1
I make this recipe but it has a 1/4 cup of warm maple syrup drizzed over before serving with a few chopped walnuts. It is to die for! I get rave review everytime!
Reviewed on Jul. 25, 2010 by Punkyjoe81
I have made this recipe twice already - my family and I love it. It is super fast to put together, and fills the house with a wonderful aroma while it cooks. This is a great "wow" meal without any of the fuss!
Reviewed on Apr. 13, 2010 by cwallace720
I followed this recipe exactly, and was very disappointed. It smelled wonderful, but tasted very bland. The outside layer of the pork had flavor because of the rosemary, but that's it. After the first tasteless bite, I added season salt to it. (I'm not one to add salt to any dish.) Then I drenched mine in Tiger Sauce and it was edible. I was embarrassed for anyone to eat it. The flavor of the onions, apples, garlic, and rosemary just didn't flavor the meat like I thought it would.
Reviewed on Mar. 07, 2010 by AllieD
This was a superb meal!! We will definitely be making this again! The only correction is that I am not sure it would feed 8 people, as suggested. Definitely 6 servings...but 8 seems to be a stretch and I used a 2.39lb roast.
Reviewed on Dec. 03, 2009 by serendipity1212
Really easy and very good.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013