Baked Pork Loin

baked pork loin with a luscious apple sauce will shine as the centerpiece on your Christmas dinner table. Seared pork loin is baked with apple juice, sliced apples, onion, garlic, and herbs.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Servings servings

Calories 346kcal

Author Subhasmita

Ingredients

2 pounds Pork loin
2 tablespoons Oil/butter
2 apples
1.5 cup apple juice
2 medium onions
2-3 cloves garlic
2 teaspoon dijon mustard
1 tablespoons brown sugar
2-3 sprigs rosemary
2 sprig thyme
Salt and pepper

Instructions

Arrange a rack in the middle of the oven and heat the oven to 400°F.
Trim the silverskin ( I keep the fat cap intact). Pat dry loin well with a kitchen towel. I prefer trussing the loin so that it holds shape and cooks evenly. (Watch the video at the end where I have shown how to truss pork loin)
Season generously with salt and pepper on both sides.
Heat an oven-proof skillet. Add 2 tablespoons of oil/butter. Sear all 4 sides on medium-high heat for 3-4 minutes, until it forms a light brown crust. (while searing, it might splatter oil so be careful)
Remove seared loin, keep aside covered.
To the same skillet in the remaining oil, add slightly crushed whole garlic, onion wedges, rosemary, and thyme. Stir well and saute onion for a couple of minutes until lightly browned around the edges.
Add apple wedges, apple juice, dijon mustard, brown sugar, salt and pepper. Give everything a good stir. Arrange apple and onion wedges in a single layer (making a bed for the pork loin to sit).
Place seared pork loin on top along with any juice from pork in the plate. insert a meat thermometer at the center. Roast the pork loin until an instant-read thermometer inserted into the thickest part registers at least 130°F, for about 30-35 minutes. (ref note 1).
Once done carefully remove the thermometer and loosely cover it for 15-20 minutes before slicing.

Video

Notes

Using a cast iron skillet and searing in high heat undisturbed will give you the perfect caramelization. Searing also renders the fat layer.
The lowest safe temperature for cooked pork is at least 145F. To get the internal temperature of 145F, I always take out the roast when the internal temperature registers at 130F. Then cover the roast with foil and let it rest for at least 15-20 minutes. At the end of the resting period, the internal temperature would just be just right.
If the Apple juice is too sweet, you can skip brown sugar.
Fresh Apple cider also works instead of apple juice.

Nutrition