- 1 1/2 pounds boneless pork loin roast
- 2 red onion (medium)
- 3 red apples (such as Ida Red, Rome, or Pink Lady)
- 3 tablespoons extra-virgin olive oil (divided)
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon ground black pepper (freshly, divided)
- 2 cloves garlic
- 1 tablespoon fresh thyme
- 2 teaspoons fennel seeds (crushed if desired)
PER SERVING *
|Calories470Calories from Fat220|
|% DAILY VALUE*|
|Calories from Fat220|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Mark Krogman K. 27 days ago
I brined the pork loin in 1qt water, 1/4 cup salt, and 1/2 cup maple syrup for about 6 hours. I love crushed fennel so I used more than the recipe called out. This turned out awesome. Juicy and tender. Apples are great compliment.
Chris B. 1 Sep
Deliciousness, would make again and very easy!
Meghan Stewart 3 May
This is a delicious dinner recipe. We served it with thyme mashed potatoes and horseradish cream sauce. It was a perfect meal.
Autumn Concienne 25 Apr
Incredibly easy to make, and so delicious!! The fennel seed really creates a great flavor. Makes for good leftovers too!
Peter Coole 30 Mar
Great dish and very tasty
jimcrim 17 Mar
It was good, unfortunately i started out with an inferior pork loin which had been brined by the producer and had an off putting texture. But the flavors from the recipe were fine. Enjoyed the onion and apple along with a sweet potato for an easy one pan dinner.
jennifer mcdaniel 10 Jan
I added some fingerling potatoes Delish
Kristi Peterson 8 Nov 2017
I was still not done after an hour and all the apples and onions burned to the pan. It was really great once it was done but I can’t eat rare pork and so how do I get the taste without burning the apples and onions? I might make it for Thanksgiving along with turkey.
edward 9 Oct 2017
Amazing. I doubled the ingredients and did this with a 7lb pork loin and then blended the onions and apples at the end to make a delicious sauce and served with Brussels sprouts.