Roast pork loin with apples, a pot roast pork loin, simple and tasty. Pork is flavorful and very versatile and also an economical, easy cut. It can be cooked to become an original main dish for Christmas or for the holidays. To enhance a cut like pork loin and transform it into a simple roast, yet unique and delicious, you need a few tricks and the right ingredients and the result will be so good that you will change your mind about its potential. I love cooking pork loin and I often like to pair it with fruit, just like when I make roast pork with apples or roast pork with apples or roast pork with oranges.
You can make it using either the shoulder (coppa), which at the end of cooking will be very tender but a bit fattier, or the loin, which is a bit drier but still very good. Today we will prepare together the pork loin roast with apples in a slightly sweet-and-sour sauce, making the pork loin using grandma’s recipe perfect for an impeccable and delicious result.
Ready to go to the kitchen? Follow me, let’s discover together how to cook a very tender pork loin roast. If you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Also check out:
–Pork loin rolls with peas;
–Baked pork loin cordon bleu;
–Pork loin in a crust with apples and orange;
–Pork loin with tuna sauce – perfect recipe;
–Rolled pork loin stuffed with ham and cheese.

Difficulty: Easy
Cost: Budget-friendly
Preparation time: 10 Minutes
Cooking time: 1 Hour 30 Minutes
Portions: 6 Servings
Cuisine: Italian

Ingredients to make sweet-and-sour pork roast with apples

2 lb pork loin (whole, tied in netting or as a roast)
to taste roasting seasonings (with salt)
2 carrots
2 onions (large)
3 apples (green or white)
1 1/4 cup white wine
1 tbsp honey
1 1/4 cup apple cider vinegar
to taste Salt
to taste Extra virgin olive oil

Tools

Thermometer
Pot
Bowl

How to make roast pork loin with apples

Place the tied pork loin in a bowl, pour the wine, the honey, the roasting seasoning, massage it and let it rest for 2 hours in the fridge, turning it occasionally.
Peel and slice the onion, peel and dice the carrots, gather everything in a heavy-bottomed pot and let them soften.
Peel the apples and cut them into pieces.
Lay the pork loin on the softened vegetables and brown on all sides, pour in the remaining marinade, add the vinegar and add the apples. Cover and cook for about 1 hour over the lowest heat, adjusting the salt halfway through cooking and adding a little water if needed. The meat cooks about 27 minutes per pound, or a little more, and it would be advisable to measure its internal temperature: it should not exceed 176°F.
After the time has passed, check whether the liquid has evaporated and a thick sauce has formed; if the liquid is still too thin, continue cooking without the lid over high heat until it has reduced.
When cooking is complete, which should take about 60–70 minutes, let the meat rest for about ten minutes, then slice and serve immediately with the cooking sauce.
During cooking, be careful not to pierce the meat to avoid losing juices.
Adjust the salt if the seasoning mix added earlier is not sufficient.
Store leftover pork loin in the fridge, well sealed in an airtight container, and consume within 24 hours.
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