Main Dishes
Pork Roast
Description
This pork roast recipe is so easy. With just a few minutes of prep time, you'll have tender, juicy pork loin roast with apples and onions.
Ingredients
- 1 3- to 5-pound center cut boneless pork loin roast NOT pork tenderloin
- 2 teaspoons chopped fresh rosemary plus 2 to 3 sprigs
- 2 to 3 teaspoons kosher salt use 2 for smaller cuts and 3 for larger cuts
- 1 teaspoons ground cumin
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
- 2 large tart apples cored, halved and cut into ½-inch slices, no need to peel
- 1 large onion halved and cut into ¼-inch slices
- 6 garlic cloves smashed and peeled
- 1 cup reduced sodium chicken broth divided
Directions
- Trim away the fat cap from the pork. In a small bowl combine the rosemary, salt, cumin, pepper, and cinnamon, then rub all over the pork. Let stand at room temperature for 1 hour, or wrap in plastic and refrigerate for up to 1 day; bring to room temperature for at least 30 minutes prior to cooking.
- When ready to cook, place a rack in the center of your oven and preheat to 450°F.
- In the bottom of a large roasting pan with a rack, scatter the apples, onions, garlic, and rosemary sprigs (if you don’t have a rack, you can form a few rings out of aluminum foil, then set the pork on that). Place the pork loin on top. Pour 1/2 cup of the broth around the pork.
- Bake the pork for 15 minutes, then reduce the oven temperature to 300°F. Continue baking until the pork reaches 135°F on an instant read thermometer inserted at the thickest part, about 30 to 50 minutes more depending upon the weight of your pork (my 4 1/4-pound loin needed 43 additional minutes). Cover and let rest for at least 15 minutes (the pork’s temperature will rise as it rests).
- While the pork rests, turn your oven to 350℉. Pour the remaining 1/2 cup broth into the hot pan and use a wooden spoon to stir the onions and apples. Return the pan to the oven and continue baking for 15 minutes while the pork rests to further soften the onions.
- Thinly slice the pork. Serve with the apples and onions spooned over the top.
