Roasted Pork Loin

For your next holiday dinner, hit the reset button with this easy-yet-stunning juicy roast pork loin. You won’t believe how succulent and savory a slice of roasted pork can be when rubbed with a simple garlic paste and sprinkle of pepper.

You can stick to the one-pot preparation, which is delicious any day of the week, thanks to the apple and onions cooked alongside it. But, I insist that you make the tart green apple sauce to spoon over top for your next big gathering.

Chances are you know all about pork tenderloin. This lean, affordable cut of meat often steals the spotlight, thanks to its quick cook time and accessibility at the grocery store.

Pork loin roast, on the other hand, is larger, meatier, and, dare I say, actually easier to cook. These roasts are usually between two and four pounds and are uniform in shape. That uniformity is helpful because you do not have to worry about one part of the roast cooking more quickly than another as you do with pork tenderloin.

• Pork loin roast: Buy a three- to four-pound boneless pork loin roast from the grocery store. Do not substitute a pork tenderloin for this recipe, as that is a different, smaller cut of pork.
• Apples: You’ll need a total of three apples for the pork and green apple sauce. Choose two sweet-tart apples, like Honeycrisp or Pink Lady, and one tart Granny Smith apple.
• Fresh herbs: Snip sprigs of rosemary, sage, mint, and parsley from your garden or pick them up from the produce section.

• Make the garlic paste. Smash a few garlic cloves, sprinkle on some salt, then scrape with your knife to a smooth paste. This mellows the garlic flavor and makes it easier to rub all over the pork loin.
• Trim and season the pork loin. Trim visible silverskin or loose pieces of fat, but leave the fat cap in place. Then, rub the pork with the garlic paste and a sprinkle of freshly ground black pepper. You can do this up to a day in advance or cook it right away.
• Brown the pork loin. A 10- to 12-inch cast iron skillet and a slick of oil makes for a nice golden-brown crust. Wait until you have a deep brown color before turning. If the meat sticks to the pan as you try to turn it, wait another minute or so until it releases easily.
• Arrange apples, onion, and herbs in the pan with maple syrup. Large chunks of apples and onion hold their shape when roasted. Sprigs of rosemary and sage and a drizzle of maple syrup flavor the pork drippings for a quick pan sauce.
• Roast the pork loin for 1 hour. Roast the pork until an instant-read thermometer registers 145°F. The key to juicy pork is not overcooking it.
• Make the green apple sauce. Let a food processor do all the work to turn green apples, lemon, garlic, herbs, salt, and olive oil into a spoonable tart apple sauce.

It’s rare that I ever serve pork without some apple accompaniment, whether it is slow-cooked apple sauce spread over thick pork chops, tossing bacon and apples with shredded cabbage for slaw, or rubbing pork shoulder with apple butter before slow cooking for sandwiches. Here, large chunks of onion and apples serve as a bed for a seared pork loin roast.

More apple than herb, the tart green apple sauce included here is not quite a chimichurri sauce or gremolata, but it delivers the same fresh flavors as you would expect from one. With a few quick pulses of your food processor, turn Granny Smith apples, a few fistfuls of herbs, and a squeeze of lemon into a sauce that will perk up the flavor of slow-roasted pork.

Resting the pork is an important step that prevents the pork from drying out. Once the pork loin roast reaches 145°F on an instant-read thermometer, remove it from the oven, and let it rest on a cutting board for 20 minutes. This gives the meat time to reabsorb all its juices.

You can also brine the pork before you cook it, which ensures the meat stays tender, juicy, and well-seasoned.

I like cutting thick, 3/4- to 1-inch slices of pork loin (although certainly slice it thinner if that’s your preference). Lay a few slices of pork on the plate and scatter some of the cooked apple and onion pieces around. Finish with a drizzle of the sweet herbed-maple pan drippings and a tablespoon of tart green apple sauce.

The juxtaposition of the savory pork, sweet caramelized roasted apples and onion, and tangy, crisp green apple sauce hits all the right notes and will satisfy everyone around the dinner table.