Herbed Pork and Apples: A Delicious Autumn Feast

Autumn is a time for cozy meals, and this herbed pork and apples recipe is the perfect dish to warm you from the inside out. The savory pork, combined with the sweetness of apples and the aromatic herbs, creates a symphony of flavors that will delight your taste buds. This recipe is surprisingly easy to make, making it ideal for a weeknight dinner or a special weekend gathering. We’ll guide you through each step with detailed instructions, ensuring a perfectly cooked and flavorful meal every time.

## Why This Recipe Works

* **Flavor Combination:** The combination of pork and apples is a classic for a reason. The richness of the pork is beautifully balanced by the sweet and slightly tart apples. The herbs add a layer of complexity, enhancing the overall flavor profile.
* **Easy to Customize:** This recipe is a great base to customize to your liking. Feel free to experiment with different herbs, spices, or apple varieties.
* **Versatile:** Serve it with roasted vegetables, mashed potatoes, or a simple salad for a complete and satisfying meal.
* **Impressive yet Simple:** This dish looks and tastes impressive but is surprisingly simple to prepare, making it perfect for entertaining.

## Ingredients

* **Pork Loin Roast (about 2-3 pounds):** A boneless pork loin roast is ideal for this recipe. It’s lean and cooks evenly.
* **Apples (2-3 medium):** Choose a variety of apples that hold their shape well when cooked, such as Honeycrisp, Granny Smith, or Braeburn.
* **Yellow Onion (1 large):** Adds a savory base to the dish.
* **Garlic (3-4 cloves):** Provides a pungent and aromatic flavor.
* **Fresh Herbs (2-3 tablespoons chopped):** A mix of herbs like rosemary, thyme, and sage works beautifully. You can also use dried herbs (see notes below).
* **Olive Oil (2 tablespoons):** For browning the pork and vegetables.
* **Apple Cider (1 cup):** Adds moisture and a touch of sweetness to the sauce.
* **Dijon Mustard (1 tablespoon):** Adds tang and helps to create a flavorful crust on the pork.
* **Salt and Black Pepper:** To taste.
* **Optional: 1 tablespoon of butter** Added at the end of cooking for a richer sauce.

## Equipment

* Large Oven-Safe Skillet or Dutch Oven
* Cutting Board
* Chef’s Knife
* Measuring Cups and Spoons
* Meat Thermometer

## Step-by-Step Instructions

**Preparation (15 minutes)**

1. **Preheat Oven:** Preheat your oven to 375°F (190°C).
2. **Prepare the Pork:** Pat the pork loin roast dry with paper towels. This helps it to brown properly. Season generously with salt and black pepper. In a small bowl, combine the chopped fresh herbs (or 1 tablespoon dried herbs) and Dijon mustard. Rub this mixture evenly over the entire surface of the pork roast.
3. **Prepare the Vegetables:** Peel and chop the yellow onion into medium-sized pieces. Peel and mince the garlic cloves. Core the apples and cut them into wedges (about 1-inch thick).

**Searing and Cooking (60-75 minutes)**

1. **Sear the Pork:** Heat the olive oil in the oven-safe skillet or Dutch oven over medium-high heat. Once the oil is hot, carefully place the pork loin roast in the skillet and sear it on all sides until nicely browned (about 3-4 minutes per side). Searing creates a flavorful crust and helps to seal in the juices.
2. **Add Vegetables:** Remove the pork from the skillet and set it aside. Add the chopped onion to the skillet and cook until softened and slightly translucent (about 5-7 minutes). Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. **Deglaze the Pan:** Pour the apple cider into the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits, called fond, are packed with flavor and will add depth to the sauce.
4. **Arrange Apples:** Arrange the apple wedges around the onion mixture in the skillet. The apples should be nestled amongst the onions, creating a bed for the pork.
5. **Return Pork to Skillet:** Place the seared pork loin roast on top of the apple and onion mixture.
6. **Bake:** Transfer the skillet to the preheated oven and bake for approximately 45-60 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Use a meat thermometer to ensure accurate doneness. Insert the thermometer into the thickest part of the roast, avoiding bone if present.
7. **Optional Basting** Every 15 minutes during cooking, you can baste the pork with the pan juices to keep it moist and add flavor.
8. **Rest:** Once the pork is cooked, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
9. **Finish the Sauce (optional):** Place the skillet on the stovetop over medium heat. Add 1 tablespoon of butter and stir until melted. Allow the sauce to simmer for a few minutes to thicken slightly.

**Slicing and Serving (5 minutes)**

1. **Slice the Pork:** After the pork has rested, use a sharp knife to slice it against the grain into 1/4-inch thick slices.
2. **Serve:** Arrange the sliced pork on a platter. Spoon the apples and onions over the pork and drizzle with the pan sauce. Serve immediately.

## Tips for Success

* **Don’t Overcook the Pork:** The most important tip is to avoid overcooking the pork. Pork loin can become dry if cooked beyond 145°F (63°C). Use a meat thermometer to ensure accurate doneness.
* **Choose the Right Apples:** Select apple varieties that hold their shape well during cooking, such as Honeycrisp, Granny Smith, or Braeburn. Softer apples may turn to mush.
* **Use Fresh Herbs (If Possible):** Fresh herbs provide a more vibrant flavor than dried herbs. If using dried herbs, reduce the amount by half.
* **Sear the Pork Properly:** Searing the pork is crucial for developing a flavorful crust and sealing in the juices. Make sure the skillet is hot before adding the pork.
* **Let the Pork Rest:** Resting the pork after cooking allows the juices to redistribute, resulting in a more tender and flavorful roast. Don’t skip this step!
* **If using a Dutch oven** The cooking time may be slightly longer compared to an open skillet. Start checking the temperature around 45 minutes and adjust accordingly.

## Variations

* **Add Root Vegetables:** Include root vegetables like carrots, parsnips, or sweet potatoes along with the onions and apples for a heartier meal. Add them to the skillet at the same time as the onions.
* **Use Different Herbs:** Experiment with different herbs, such as thyme, sage, oregano, or marjoram.
* **Add Dried Fruit:** Add dried cranberries or apricots to the skillet for a touch of sweetness and texture.
* **Use Brown Sugar:** Sprinkle a tablespoon of brown sugar over the apples for a caramelized effect.
* **Spice it Up:** Add a pinch of red pepper flakes for a touch of heat.
* **Different Pork Cuts:** While a pork loin roast is ideal, you can also use pork chops or a pork tenderloin. Adjust the cooking time accordingly.
* **Wine Variation:** Substitute half of the apple cider with dry white wine for a more complex flavor.

## Serving Suggestions

* **Roasted Vegetables:** Serve with roasted vegetables like Brussels sprouts, carrots, or broccoli.
* **Mashed Potatoes:** Mashed potatoes are a classic accompaniment to pork and apples.
* **Quinoa or Rice:** Serve over quinoa or rice for a grain-based side dish.
* **Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich pork and apples.
* **Bread:** Serve with crusty bread for soaking up the delicious pan sauce.

## Make Ahead

You can prepare the pork loin roast up to a day in advance. Rub it with the herb and mustard mixture and store it in the refrigerator. You can also chop the vegetables ahead of time. When ready to cook, simply sear the pork and continue with the recipe.

## Storage

* **Refrigerator:** Store leftover herbed pork and apples in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** You can also freeze leftovers for up to 2-3 months. Thaw completely in the refrigerator before reheating.

## Reheating Instructions

* **Oven:** Preheat the oven to 350°F (175°C). Place the leftover pork and apples in an oven-safe dish and cover with foil. Reheat for 15-20 minutes, or until heated through.
* **Microwave:** Reheat individual portions in the microwave for 1-2 minutes, or until heated through.
* **Stovetop:** Reheat in a skillet over medium heat, adding a splash of apple cider or water to prevent drying out.

## Nutritional Information (Approximate, per serving)

* Calories: 400-500
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 20-30g

(Note: Nutritional information can vary depending on specific ingredients and serving sizes.)

## Frequently Asked Questions (FAQ)

**Q: Can I use dried herbs instead of fresh herbs?**
A: Yes, you can use dried herbs. Use about half the amount of dried herbs as you would fresh herbs. So, if the recipe calls for 2 tablespoons of fresh herbs, use 1 tablespoon of dried herbs.

**Q: What kind of apples should I use?**
A: Choose apples that hold their shape well when cooked, such as Honeycrisp, Granny Smith, or Braeburn. Softer apples may turn to mush.

**Q: How do I know when the pork is done?**
A: Use a meat thermometer to ensure accurate doneness. The pork should reach an internal temperature of 145°F (63°C).

**Q: Can I make this recipe in a slow cooker?**
A: Yes, you can adapt this recipe for a slow cooker. Sear the pork as directed, then transfer it to the slow cooker. Add the onions, garlic, and apples. Pour in the apple cider. Cook on low for 6-8 hours, or on high for 3-4 hours. Check the internal temperature of the pork to ensure it is cooked through.

**Q: Can I add other vegetables?**
A: Yes, you can add other vegetables like carrots, parsnips, or sweet potatoes. Add them to the skillet at the same time as the onions.

**Q: What if I don’t have apple cider?**
A: You can substitute apple juice or chicken broth for apple cider.

**Q: The sauce is too thin. How do I thicken it?**
A: You can thicken the sauce by simmering it on the stovetop for a few minutes, allowing it to reduce. Alternatively, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and add it to the sauce. Simmer until thickened.

**Q: Can I use a different cut of pork?**
A: Yes, you can use pork chops or a pork tenderloin. Adjust the cooking time accordingly. Pork chops will cook more quickly than a pork loin roast, while pork tenderloin will cook a bit faster as well.

**Q: Is this recipe gluten-free?**
A: Yes, this recipe is naturally gluten-free, provided you use gluten-free Dijon mustard.

**Q: Can I make this recipe vegetarian?**
A: While this recipe is centered around pork, you could adapt it using a firm tofu or tempeh in place of the pork. Adjust the cooking time accordingly.

This Herbed Pork and Apples recipe is a delicious and easy way to celebrate the flavors of autumn. With its combination of savory pork, sweet apples, and aromatic herbs, it’s sure to become a new family favorite. Enjoy!