This Maple Pork Loin with Apples and Onions is a delicious, simple meal that tastes like a holiday meal!! It’s tender, juicy and full of flavor!
This maple pork loin with apples and onions is where it’s at you guys!! It’s fancy, but not so fancy you couldn’t serve it as a regular meal which is great for this time of year!! I wanted to make a meal that was easy enough to serve any time but has a touch of fancy to serve to guests. This meal definitely fits the bill.
This dish also makes me think of fall and my childhood. My grandma used to make a dish similar to this only using pork chops. But like I said I wanted to fancy it up a tiny bit by using a pork loin.
You could serve this with my Simple Roasted Green Beans, Easy Parmesan Risotto, and these Savory Pumpkin Rolls to serve to guests. But if you wanted a more laid back meal, serve it with a simple side salad or your favorite steamed vegetable.
There aren’t any complicated ingredients to hunt down or any fancy equipment needed. Just some basic tools like an oven going skillet, a pair of tongs and a meat thermometer.
If you don’t own a meat thermometer I strongly suggest you get one because they are inexpensive and can save you from ruining a wonderful piece of meat! And with the holidays around the corner (you know you’re a food blogger when you are already thinking about the holidays in September and October!) turkeys, prime ribs and hams are all on a lot of menus. So, save yourself some guesswork and just get a meat thermometer. Ok, my rant is over.
As far as oven going skillets go I prefer cast iron. They aren’t that expensive and if you take care of them they can last a lifetime.
Some details about this Maple Pork Loin with Apples and Onions:
- I like to start by prepping all the ingredients. Do this by getting the apples, onions and the apple juice mixture ready to go.
- Next, comes browning the meat. This is important because it boosts the flavor and it crisps up the fat cap. Be sure to brown all sides and end with the fat cap facing up before going into the oven.
- I like to put the sliced onions in the pan first so they can start to cook before going into the oven. I found it to be the best or the onions didn’t soften very much.
- Be sure to take the temperature in the thickest part of the meat. Pull it from the oven once it reaches 145 degrees F and then be sure to remove it from the pan to let it rest for 10 minutes before cutting it. This allows the juice to redistribute back into the pork loin giving you ultra juicy and tender meat!
Watch our video on how to make this Maple Pork Loin with Apples and Onions:
- 3 cloves garlic minced
- 1/4 cup apple juice
- 1/4 cup orange juice
- 2 tablespoons maple syrup
- 2 tablespoons bourbon of choice optional
- 1/4-1/2 teaspoon ground cinnamon
- 1 2 1/2-3 pound center cut pork loin
- 2 tablespoons olive oil
- salt and pepper
- 3 large Gala or Fuji apples quartered and core removed
- 1 small onion sliced
Preheat oven to 375 degrees F.
In a small bowl combine the garlic, apple juice, orange juice, syrup, bourbon and cinnamon. Set aside.
Heat a large oven going skillet over medium heat. Season all sides of the pork loin with salt and pepper. Drizzle olive oil in heated skillet then place the pork roast fat cap down in skillet. Sear for 5 minutes then sear remaining sides for 3 minutes. Remove from heat.
Add sliced onions to the pan around the pork loin. Add in apples then drizzle with reserved apple juice mixture. Season with salt and pepper then place in preheated oven for 50-75 minutes or until the internal temperature of the pork loin reads 145 degrees F. Remove loin from pan and let rest 10 minutes before cutting to serve. Serve with the roasted apples and drizzle with pan juices.
See this recipe on Julies Eats & Treats where I am a contributor!