Roast Pork with Apples & Onions Recipe
- 1 boneless whole pork loin roast (2 pounds)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 3 large Golden Delicious apples, cut into wedges
- 2 large onions, cut into wedges
- 5 garlic cloves, peeled
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1. Sprinkle roast with salt and pepper. In a large nonstick skillet, brown roast in oil on all sides. Place in a shallow roasting pan coated with cooking spray. Arrange the apples, onions and garlic around roast; sprinkle with rosemary.
- 2. Bake, uncovered, at 350° for 45-60 minutes or until a thermometer reads 145°, turning the apples, onions and garlic once. Let meat stand for 10 minutes before slicing. Yield: 8 servings.
1 each: 215 calories, 7g fat (2g saturated fat), 56mg cholesterol, 109mg sodium, 15g carbohydrate (10g sugars, 3g fiber), 23g protein Diabetic Exchanges:3 lean meat, 1 fruit
Reviews for Roast Pork with Apples & Onions
"So easy! Very tasty and moist. The only change I made was I did not brown it before hand. I place pork in baking pan with the apples & onions and coated it with the 1 TBSP olive oil and seasonings. Smelled excellent and a perfect meal on a cold winters night! Thank you!"
"I thought this was very good! My apples and onions were not mushy at all. I did be sure to turn them half way through the cook time. Used kosher salt on the pork. Bake time was only about 45 minutes and my pork was medium and perfect!"
"Delicious! A bit too many apples so I'll cut back on those next time. Otherwise, really really good :-)"
"My Family loved the Pork, but weren't all crazy about eating the apples and onions, although that's what gave the awesome flavor! Served with a side of cilantro rice and some green beans, great meal will definitely make again!"
"This was fabulous. Pork was tender and juicy, apples and onions just right. Will make this again. And again."
"Excellent! The roast was nice and moist. I think the apples and onions helped it stay that way. I will definitely make this again."
"Excellent. I would make this again."
"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."
"[quote user="JennyRed__FL"]The book lists the cook time as 1 1/4 hours.[/quote]The cook time was adjusted to keep consistent with the new recommendations for cooking pork to 145º."
"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."
"nothing special. just plain and simple."
"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."
"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!"
"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!"
"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."
"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!"
"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!"
"Loved this recipe! Half way through the baking time I covered it with foil because the the apples and onions were drying out."
"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!"
"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!"
"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."
"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."
"Really easy and very good."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.