Meat & Pork

Serving

Roast Pork Loin with Apples

Name: Roast Pork Loin with Apples
Total time: 90 min
Yield: 6 servings
Cuisine: Meat & Pork
Ingredients: 3 lb boneless pork loin roast; 2 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 3 apples, cored and sliced into wedges; 1 onion, sliced; 2 cloves garlic, minced; 1/2 cup apple cider; 1 tsp fresh thyme leaves; 2 tbsp butter; 1 cup chicken broth; 1 tbsp cornstarch mixed with 2 tbsp water

A juicy roasted pork loin surrounded by caramelized apples and onions, with a light pan gravy made from the drippings.

90 minutes

Serves 6

Dinner

31 min prep

50 min cook

Contains common allergens

Dairy

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Instructions

6 steps

1
Preheat oven to 375°F. Season the pork loin all over with salt and pepper.
2
Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat and sear the pork on all sides until browned, about 8 minutes; remove and set aside.
3
Add apples, onion, and garlic to the pan and cook 4 minutes. Pour in apple cider and scatter thyme over top, then nestle the pork loin back into the pan.
4
Transfer to the oven and roast for 45-55 minutes, until a thermometer inserted into the center reads 145°F.
5
Transfer the pork and apples to a cutting board and rest 10 minutes. Place the pan over medium heat, add butter and chicken broth, and whisk in the cornstarch slurry, simmering until thickened into a light gravy.
6
Slice the pork, serve with the roasted apples and onions, and drizzle with gravy.

Roast Pork Loin with Apples — plated and served — Serving moment. How Roast Pork Loin with Apples looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

77/100

Good fit for most families

Allergen-friendly 90

Kid-friendly 85

Weeknight-easy 64

Budget-friendly 68

Great leftovers 93

Pantry-friendly 53

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

695

Calories

63 g

Protein

18 g

Carbs

40 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Pork with apples sits in the old orchard-and-smokehouse lane of British, German, French, and North American cooking. Applesauce with roast pork is one familiar version; roasting the fruit in the pan goes a step further, letting the apples soften into the drippings instead of staying as a separate condiment.

Listahan note

This version keeps the roast straightforward and uses the pan twice: first to brown the pork and soften the apples, then to turn the cider, broth, and drippings into a light gravy. The point is tender slices with enough sweet-savory pan sauce to carry the whole plate.

Technique cues

Searing the pork before roasting gives the gravy more depth because the browned bits stay in the pan with the apples and onions.
Choose apples that hold some shape when heated. If they collapse completely, the pan gravy will taste good but the serving platter loses those distinct roasted wedges.
Rest the pork before slicing so the juices settle and the slices stay cleaner. Use that resting window to finish the gravy.

Kitchen flow

Parallel prep: Slice the apples and onion while the skillet heats, then make any side dish while the pork roasts.
Make-ahead: Season the pork and slice the onion earlier in the day; cut the apples closer to cooking so they stay fresh-looking.
Leftover move: Layer thin pork slices, roasted apples, and a spoonful of gravy on toasted bread with sharp mustard.
Cleanup rhythm: Deglaze the pan while it is still warm; once the gravy is made, the stuck-on browned bits are already doing useful work.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Boneless pork loin roast

Main roast

Purpose: Pork loin is lean and slices neatly, which makes it a good match for a light fruit-and-pan-dripping gravy.

Handling: Season it all over and brown every side before it goes into the oven.

Adaptation: Pork tenderloin cooks much faster and gives smaller slices, so reduce the roasting time and start checking early.

Apples

Sweet roasting fruit

Purpose: They soften around the pork, pick up savory drippings, and give the plate a gentle tart-sweet balance.

Handling: Core and cut into sturdy wedges so they do not disappear during roasting.

Adaptation: Firm pears can work for a softer, more floral version, though they will usually break down more quickly.

Onion

Savory base

Purpose: Onion keeps the apples from making the dish taste like dessert and adds body to the pan gravy.

Handling: Slice it thin enough to soften in the first few minutes on the stovetop.

Adaptation: Shallots make the pan sweeter and milder; use larger pieces so they do not scorch.

Apple cider

Pan deglazing liquid

Purpose: Cider lifts the browned bits from the pan and reinforces the apple flavor without making a heavy sauce.

Handling: Pour it into the hot pan after the apples and onions start to soften, scraping the bottom as it bubbles.

Adaptation: Unsweetened apple juice gives a simpler fruit note; a splash of cider vinegar can sharpen it if it tastes flat.

Fresh thyme leaves

Herbal accent

Purpose: Thyme adds a woodsy note that fits pork and keeps the roasted apples from tasting one-dimensional.

Handling: Scatter the leaves over the apples before roasting so the aroma moves through the pan.

Adaptation: A small pinch of dried thyme works, but use less because it can taste dusty if overdone.

Chicken broth

Gravy base

Purpose: Broth stretches the pan drippings into a pourable gravy while keeping the flavor savory.

Handling: Whisk it in after the roast rests, then simmer with the cornstarch slurry until lightly thickened.

Adaptation: Pork broth gives a deeper roast flavor; vegetable broth makes the gravy lighter.

Technique notes

Use a thermometer in the center of the roast rather than judging by time alone; pork loin can go from juicy to dry quickly.
Do not crowd the apples into a tall pile. A single loose layer gives them roasted edges instead of a steamed texture.
Whisk the cornstarch slurry right before adding it so the starch is suspended and the gravy thickens smoothly.

Ingredient swaps

No-butter finish: Use another tablespoon of olive oil in the gravy instead of butter; the sauce will be a little less glossy but still savory.
Weeknight shortcut: Cut the pork loin into thick medallions, sear them, and roast briefly over the apples and onions for faster serving.
Sharper apple profile: Use tart apples and add a small splash of cider vinegar to the gravy if the cider tastes very sweet.

Serve alongside

Garlic mashed potatoes
Roasted Brussels sprouts with lemon
Wild rice pilaf
Braised red cabbage
Dry hard cider
Chilled apple shrub with sparkling water
Pinot noir

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate sliced pork with the apples and gravy in a sealed container so the meat does not dry out.
Reheat gently in a covered skillet with a splash of broth or water to loosen the gravy.
Freeze the pork and gravy together, then thaw in the refrigerator and warm slowly so the slices stay tender.

Equipment

Large oven-safe skillet or roasting pan
Instant-read thermometer
Tongs
Whisk

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