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Pork Loin Roast with Apples and Potatoes
This wintery roast is both elegant and easy to make—the perfect way to prepare the tender center cut from a whole boneless pork loin. The vegetables and apples cook down to create their own wonderful pan juices for the roast.
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A whole pork loin will average 8 to 9 pounds.
Cut the roast for this recipe from the center of the loin.
See this site for other great options for preparing the remainder of this tender cut of pork.
- 2 Tbsp. olive oil
- 3 lb. boneless pork loin
- salt and pepper, to taste
- 2 tsp. dried thyme
- 1 1/2 tsp. onion powder
- 3 Tbsp. butter
- 2 Green Giant® Red Skin Golden Potatoes or Red Potato “B” Size, peeled and quartered
- 2 large cloves garlic, smashed
- 1 onion (medium), sliced
- 1/4 cup(s) dry sherry or white wine
- 2 Premium Gala Washington Apples, cored and cut into 8 pieces
- Preheat oven to 400°F.
- In a large ovenproof skillet or shallow roasting pan, heat the olive oil over high heat. Season the pork loin all over generously with salt, pepper, dried thyme and onion powder. Brown pork loin on all sides, turning (about 10 minutes total). Remove roast to a plate.
- Add the butter, garlic, onion and potatoes to the pan and season with salt and pepper. Sauté until the vegetables are lightly browned, about 12 minutes.
- Remove vegetables from pan to a plate. Add sherry to the hot pan to dissolve any dark caramelization in the bottom of the pan and let bubble for a minute or two. Put the roast back into the center of pan and surround with a mixture of the browned vegetables and apple slices.
- Put the uncovered pan into the oven and roast about 40 minutes, or until the pork registers a temperature of 140°F to 150°F degrees in the center.
- Remove from oven, cover with foil and let rest for 20 minutes before slicing. Serve sliced pork over roasted apples and vegetables with pan juices.