Prep time: 20 minutes
Cook time: 75 minutes
It’s getting colder and the holidays are coming up, so now is the perfect time to introduce a roast to my recipe repertoire. Why pork loin? It can be super moist, and pairs nicely with a lot of things, especially apples and potatoes. I also love this recipe because it can be adapted for the size of your dinner company. A 2.5 lb roast is perfect for Cory and I, with enough leftovers for a couple of days. If you’re not into leftovers, it will feed 5-6 people, paired with a couple of side dishes. And finally, pork loin is an incredibly affordable roast. I paid a little of $8 for mine!
This dish pairs wonderfully with comfort foods. So whip up your favorite side dish while the pork roasts and enjoy an amazing fall meal. In need of side dish suggestions? I recommend risotto, roasted asparagus, salad, or brussels sprouts.
2-3 lb boneless pork loin
1/5 lbs golden potatoes
1 medium apple
1/2 medium onion
1/3 C apple cider
1/8 C water
1/2 tsp apple cider vinegar
1 T multi-colored peppercorn
1 tsp rosemary
1 tsp salt
1 T olive oil
1 T butter, separated into 2 pieces
1. Trim pork loin and sprinkle with salt and pepper on each side. Let rest at room temperature for 30 minutes.
2. Chop potatoes into fours and slice apple fairly thin.
3. Heat olive oil and half the butter in a cast iron skillet on medium heat. Add roast and brown each side, about 2 minutes on each. Remove from pan.
4. Add onions, potatoes, and applies. Cook for about 8-10 minutes, stirring every 2 minutes, until the potatoes start to brown.
5. While the potato mixture is cooking, place peppercorns and rosemary in a small Ziploc bag. Using a rolling pin, break open the peppercorns by pounding them with the pin. You don’t need to obliterate them, just crack them open!
6. Mix apple cider, water, and apple cider vinegar. Pour over the veggies and use a spoon to break up any bits stuck to the pan. Cook for 1 minute.
7. Nestle the pork loin in the skillet. Cover with pepper mixture.
8. Cook, uncovered, for 1 hour and 15 minutes or until the internal temperature of the meat reaches 150 degrees. Remove from heat and let rest for 10-15 minutes. If your potatoes aren’t cooked fully through, stick them on a roasting pan and throw them back in the oven on 425 degrees while the roast rests.
This dish just tastes like the holidays and it’s a great alternative to big productions like turkey or ham. Slap some apple sauce on top and take a bite of heaven! If you’re a sucker for gravy, this dish pairs beautifully with it. I love a good whiskey gravy and have been known to whip one up, even on a weeknight!
Hungry for more great recipes? Explore more Lawyer in the Kitchen!