Boneless Pork Loin Roasted with Apples and Sweet Potatoes
A boneless pork loin is quick and easy to roast, very versatile and, because it is so lean, quite healthy. This recipe is just one delicious example, with apples and sweet potatoes and lots of flavor from herbs and spices. Serve for a family dinner, a special occasion or casual entertaining.
- One boneless pork loin, about 2-1/2 pounds, trimmed of excess fat
- 1 teaspoon dried thyme
- 1/2 teaspoon dry mustard
- 1/2 teaspoon allspice
- 1 teaspoon rubbed sage
- Salt and pepper to taste
- 2 teaspoons olive oil or butter
- 6 large tart apples, such as Granny Smith, cored, quartered, then each quarter cut in half
- 1 medium onion cut into 1/2-inch wedges
- 6 large garlic cloves, peeled and smashed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon marjoram
- 1/4 teaspoon allspice
- 1 tablespoon dark brown sugar
- 3 large sweet potatoes, peeled and cut into 1-inch pieces
- 3/4 cup apple brandy or unsweetened apple juice
Preheat oven to 375° F. Rub the surface of the pork loin with the thyme, mustard, allspice, sage, salt and pepper. Heat a large skillet over high heat. Add just enough olive oil or butter to cover the bottom, about 2 teaspoons. Add the pork and sear until brown, about 2 minutes per side. Remove from pan. Reduce the heat to medium-high. Add the apples, onions, garlic, cinnamon, cloves, marjoram, allspice, additional salt and brown sugar. Sauté until lightly browned, about 5 minutes. Remove the apple mixture and place in the bottom of a small roasting pan. Add the sweet potatoes and stir to combine. Place the pork on top of the mixture. Return the skillet to the burner; add the brandy and bring to a boil, scraping up all the brown bits. Pour over the meat and apples.
Place the roasting pan in oven and roast until the meat registers 150°, about 50 minutes, basting occasionally with the pan juices. (If necessary, add a little water to the juices for basting.) Place the meat on a cutting surface and let rest about 10 minutes before cutting into slices. Serve with the apples and sweet potatoes, spooning some of the juices on top.