Pork Roast with Apples
This elegant dish is simple to make. Serve with mashed potatoes for a perfect autumn meal.
Serves: 8Hands-on: 20 minutesTotal: 1 hour 45 minutesDifficulty: Easy
- 1 tsp. vegetable oil, divided
- 2 large apples, cored and cut into wedges
- 2 shallots, peeled
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 small sprig fresh sage
- 4 lb. pork loin with fat cap
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 tsp. fennel seeds
- Set oven to 375°F. Grease a small roasting pan with 1 teaspoon vegetable oil. Arrange apples, shallots, bay leaves, rosemary, and sage in a layer over bottom of pan. Set aside.
- Season pork all over with salt and black pepper. In a large skillet over medium-high heat, heat the remaining teaspoon of oil. Add the meat, fat-side down and sear until well-browned all around, about 8 minutes.
- Tranfser meat to prepared baking pan and nestle into apples. Sprinkle fennel seeds over meat, cover with aluminum foil, and bake for 30 minutes. Remove the foil and baste the meat with the pan juices. Continue to bake uncovered for 45 minutes, or until the internal temperature of the roast is 150°F. Remove the roast to a serving platter and tent with a clean sheet of aluminum foil; let rest for 10 minutes.
- Slice the pork crosswise into 8 slices. Arrange the apples and potatoes around the roast. Ladle the pan juices over the roast. Serve immediately.