Nancy’s Recipes: Apple Glazed Pork Loin with Roasted Veggies

Photo Credit: Matt Dayka

There is nothing more inviting than walking in the door to a house filled with the smell of a fresh food cooking in the oven, especially with this “cold snap” in the desert. My Apple Glazed Pork Loin Roast is packed with flavor, super tender and juicy and surprisingly lean. It’s a great choice for a dinner party or just a cozy night home with the family.

Apple Glazed Pork Loin Roast with Roasted Veggies
(serves 6-8)

3 lb pork loin roast

1-2 TB butter

1 tsp Fresh Chopped Rosemary

¾ cup Hard Apple Cider (any kind)

1 TB olive oil

1 Sweet Vidalia Onion, sliced

3 sliced apples, any kind

2-3 Large Carrots cut in large chunks

2 lbs baby potatoes
2 tsp Sea Salt

Cracked Black Pepper, to taste

Fresh Rosemary Sprigs for garnish



Preheat oven to 450.
Remove pork loin form packaging, pat dry, and let sit at room temperature for about 30 minutes. This let’s the meat loosen up and makes for a more tender roast. Rub with sea salt and pepper. Heat cast iron skillet to high (or your favorite large frying pan), add butter. if your roast has a lot of fat on it, you may skip the butter.  When pan is hot, place fat side down to brown roast. Turn every few minutes, browning every side so you get a nice sear and seal in the juices. If you turn too quickly or if your pan is dry, the meat will tear so be careful. Once browned, pour about ¼ cup of apple cider over roast, turning to make sure it cover completely. Remove from skillet (leave fat and juices in skillet) place pork loin in roasting pan, sand pop in oven. Cook for 10 minutes at 450, then drop oven temperature to 250 and cook for 50 min to 1 hour or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven, let rest about 20 minutes before slicing.
In the meantime, using the same skillet with all the fat and juices from the browning process, sautee onions on medium to med high for about a minute and add apples. Cook another minute or so, then add about a half cup hard apple cider. Cook until the liquid evaporates. Apples should be soft but not mushy. Remove from heat, set aside. Prepare a baking sheet with a sheet of parchment paper. In a large bowl, put baby potatoes and carrots, drizzle with olive oil, sprinkle in rosemary and skatter on baking sheet.  When roast is done and out of the oven resting, crank oven up to 425 and roast veggies for about 15-20 minutes. When done, for presentation place roast back in skillet, top with apple/onion mixture and surround with roasted carrots and potatoes. Garnish with Rosemary.  Show off your masterpiece, then slice roast and plate individually on heated on a warm white plates. Serve apple/onion mixture over top of roast slices, add a side of roasted veggies and garnish with rosemary.



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