This Herbed Pork and Apples roast is a comforting Southern classic that balances savory pork with the bright, sweet-tart flavor of apples. The pork center loin is rubbed with a fragrant blend of sage, thyme, rosemary, marjoram, salt, and pepper, then slow-roasted until tender. Chunks of tart apple and red onion are nestled around the meat, absorbing the rich drippings while caramelizing slightly. A quick pan gravy made with apple juice and maple syrup adds a glossy, flavorful finish. It’s perfect for Sunday dinners or holiday gatherings, offering a hearty, aromatic meal that feels both rustic and refined. Serve with crusty bread to soak up the juices.
Herbed Pork And Apples
Description
This Herbed Pork and Apples roast is a comforting Southern classic that balances savory pork with the bright, sweet-tart flavor of apples. The pork center loin is rubbed with a fragrant blend of sage, thyme, rosemary, marjoram, salt, and pepper, then slow-roasted until tender. Chunks of tart apple and red onion are nestled around the meat, absorbing the rich drippings while caramelizing slightly. A quick pan gravy made with apple juice and maple syrup adds a glossy, flavorful finish. It&# 226;ÂÂs perfect for Sunday dinners or holiday gatherings, offering a hearty, aromatic meal that feels both rustic and refined. Serve with crusty bread to soak up the juices.Ingredients
Directions
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Preheat oven to 325ðF (165ðC).
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In a small bowl, combine sage, thyme, rosemary, marjoram, salt, and pepper.
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Rub the herb mixture evenly over the entire surface of the pork loin.
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Place the pork in a roasting pan, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
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Remove pork from refrigerator and let sit at room temperature for 30 minutes before cooking.
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Roast uncovered in the preheated oven for 1 hour and 30 minutes.
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Remove pan from oven and drain accumulated fat into a heatproof container, reserving about 2 tablespoons for the gravy.
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In a bowl, toss apple chunks and red onion with brown sugar.
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Spread the apple and onion mixture around the roast in the pan.
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Return to oven and roast for another 1 hour, or until internal temperature reaches 160ðF (71ðC).
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Transfer the roast and apple-onion mixture to a serving platter and tent with foil to keep warm.
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Skim excess fat from the roasting pan juices, leaving about 2 tablespoons of fat.
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Place roasting pan on stovetop over medium-high heat (or transfer juices to a heavy skillet).
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Add apple juice and maple syrup to the pan, scraping up any browned bits from the bottom.
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Bring to a boil, then reduce heat and simmer, stirring frequently, until liquid is reduced by half to about 1 cup.
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Slice the pork loin and serve with the roasted apples, onions, and warm gravy.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1658.0kcal
- % Daily Value *
- Total Fat 95.6g148%
- Saturated Fat 34.1g171%
- Cholesterol 544.8mg182%
- Sodium 5299.1mg221%
- Total Carbohydrate 2.2g1%
- Dietary Fiber 1.2g5%
- Sugars 0.0g
- Protein 184.3g369%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use tart apples like Granny Smith or Honeycrisp to balance the sweetness of the maple syrup and brown sugar.
If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the simmering sauce until thickened.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the oven or microwave with a splash of apple juice to retain moisture.
Feel free to substitute fresh herbs for dried; use 1 tablespoon of fresh chopped herbs for every 1 teaspoon of dried.
Always use a meat thermometer to ensure pork is cooked safely to 160ðF (71ðC) for center loin.
