When you want a centerpiece roast that fills your home with the irresistible aroma of caramelizing onions, sweet apples, and herb-crusted pork, this Pork Roast with Apples and Onions delivers comfort food elegance that’s perfect for Sunday dinner or holiday entertaining. The combination of savory pork with sweet-tart apples and meltingly tender onions is a classic pairing that works because the fruit’s natural sugars caramelize alongside the meat, creating a sauce that’s both sophisticated and homey. A bone-in pork loin roast develops the most flavor and stays incredibly juicy, while the bed of sliced apples and onions roasts underneath, absorbing the pork drippings and transforming into a sweet-savory side dish that needs no additional preparation. Fresh herbs like rosemary and thyme, along with garlic and a touch of mustard, create a fragrant crust on the pork that browns beautifully in the oven. This one-pan meal looks impressive enough for special occasions but is actually straightforward to prepare, making it ideal for home cooks who want to serve something memorable without spending all day in the kitchen.
Serving Quantity: Serves 6-8 people
Cooking Time:
- Prep time: 20 minutes
- Roasting time: 90 minutes
- Resting time: 15 minutes
- Total time: 2 hours 5 minutes
Nutrition Information (per serving):
- Calories: 425
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 125mg
- Sodium: 480mg
- Total Carbohydrates: 24g
- Fiber: 4g
- Sugars: 16g
- Protein: 42g
- Vitamin C: 15% of daily value
- Iron: 12% of daily value
- Potassium: 18% of daily value
Ingredients
- One 4 to 5 pound bone-in pork loin roast
- 3 large apples (Granny Smith, Honeycrisp, or a mix)
- 2 large yellow onions
- 4 cloves of garlic minced
- 3 tablespoons of olive oil
- 2 tablespoons of Dijon mustard
- 2 tablespoons of fresh rosemary chopped
- 1 tablespoon of fresh thyme leaves
- 1 tablespoon of brown sugar
- 1 and a half teaspoons of salt
- 1 teaspoon of black pepper
- Half teaspoon of smoked paprika
- 1 cup of chicken broth or apple cider
- 2 tablespoons of butter
- 2 tablespoons of apple cider vinegar
- Fresh herbs for garnish
Selecting the Right Pork Roast
A bone-in pork loin roast is ideal for this recipe because the bone adds flavor and helps the meat cook more evenly while staying juicy. Look for a roast with a nice fat cap on top, which will baste the meat as it cooks and keep it moist. The roast should be pale pink with some marbling throughout. Avoid very lean cuts which will dry out during roasting. If you can only find a boneless roast, that works too, but reduce the cooking time slightly and watch the temperature carefully. Ask your butcher for a center-cut loin roast, which is more uniform in thickness and cooks more evenly than an end cut. Four to five pounds feeds six to eight people generously with leftovers.
Choosing the Best Apples
Apple selection matters because you want varieties that hold their shape during roasting rather than turning to mush. Granny Smith apples are tart and firm, providing excellent contrast to the rich pork. Honeycrisp or Braeburn apples are sweeter but still hold up well to heat. A combination of tart and sweet apples creates the most complex flavor. Avoid Red Delicious or McIntosh, which become mealy when cooked. The apples should be firm with no soft spots or bruises. You’ll slice them thick, so they need to maintain structure during the long roasting time alongside the pork.
Preparing the Pork
Remove the pork roast from the refrigerator 45 minutes to an hour before cooking to bring it to room temperature. This ensures even cooking throughout. Pat the roast completely dry with paper towels. Moisture on the surface prevents browning and crust formation. If the roast has a thick fat cap, score it in a crosshatch pattern with a sharp knife, cutting through the fat but not into the meat. This helps the fat render and allows seasonings to penetrate. In a small bowl, make a paste by mixing the minced garlic, 2 tablespoons of olive oil, Dijon mustard, chopped rosemary, thyme, brown sugar, salt, pepper, and smoked paprika. Rub this mixture all over the pork roast, massaging it into the scored fat and coating all sides. Let it sit while you prepare the apples and onions.
Preparing the Apples and Onions
Peel the onions and slice them into thick half-moons, about half an inch thick. You want them substantial enough to hold their shape during the long roasting time. Core the apples but leave the peel on for color and structure. Slice them into thick wedges, about 8 wedges per apple. Thicker slices prevent them from disintegrating into applesauce. In a large bowl, toss the apple and onion slices with the remaining tablespoon of olive oil, a pinch of salt, and a pinch of pepper. The light coating of oil helps them caramelize beautifully.
Arranging in the Roasting Pan
Preheat your oven to 375 degrees. Choose a roasting pan large enough to hold the pork comfortably with the apples and onions surrounding it. A 9×13 inch pan usually works well. Arrange the sliced apples and onions in an even layer across the bottom of the pan, creating a bed for the pork. This serves multiple purposes: the apples and onions elevate the roast slightly for air circulation, they absorb the delicious pork drippings as they cook, and they prevent the bottom of the roast from sitting in liquid and steaming instead of roasting. Place the seasoned pork roast directly on top of the apple and onion mixture, fat side up. Pour the chicken broth or apple cider around the edges of the pan, not over the pork. This creates moisture in the oven and a base for the pan sauce.
Roasting the Pork
Place the roasting pan in the preheated oven. Roast for approximately 20 minutes per pound, which means 80 to 100 minutes for a 4 to 5 pound roast. However, time is just a guideline. Temperature is what matters. The pork is done when an instant-read thermometer inserted into the thickest part of the meat, away from the bone, reads 145 degrees. This is the USDA recommended temperature for pork, which results in slightly pink, juicy meat. If you prefer your pork more done, roast to 150 degrees, but no higher or it will be dry. Check the temperature starting at 70 minutes to avoid overcooking. During roasting, baste the pork once or twice with the pan juices to keep it moist and encourage browning.
Monitoring the Apples and Onions
About halfway through the roasting time, check the apples and onions. They should be softening and beginning to caramelize. If they’re browning too quickly or looking dry, add a splash more broth or cider to the pan. If they’re swimming in liquid, they won’t caramelize properly. The goal is tender, golden, slightly caramelized apples and onions that have absorbed the pork flavor. Stir them gently if needed to ensure even cooking, being careful not to disturb the pork on top.
Resting the Roast
When the pork reaches 145 degrees internal temperature, remove the entire pan from the oven. Transfer the pork roast to a cutting board and tent it loosely with aluminum foil. This resting period is absolutely crucial. Let it rest for 15 to 20 minutes before carving. During this time, the juices that have been driven to the center of the meat by heat redistribute throughout, ensuring every slice is moist and flavorful. If you cut into it immediately, all those juices will run out onto the cutting board and your pork will be dry. The internal temperature will also rise about 5 degrees during resting, reaching a perfect final temperature of 150 degrees.
Making the Pan Sauce
While the pork rests, use the pan drippings to make a quick sauce. Transfer the roasted apples and onions to a serving platter, leaving the liquid in the pan. Place the roasting pan over medium heat on the stovetop (if it’s stovetop-safe) or transfer the liquids to a saucepan. Add the apple cider vinegar and scrape up any browned bits stuck to the bottom of the pan with a wooden spoon. These bits are pure flavor. Let the liquid simmer for 2 to 3 minutes to reduce slightly and concentrate the flavors. Taste and adjust seasoning with salt and pepper. If you want a richer sauce, whisk in the 2 tablespoons of butter until melted and incorporated. If the sauce is too thin, let it reduce longer. If it’s too thick, add a splash of broth.
Carving the Roast
After resting, it’s time to carve. If you have a bone-in roast, use a sharp carving knife to cut along the bone, separating the meat from the bone. Set the bone aside. Slice the boneless section into half-inch thick slices, cutting against the grain for the most tender texture. Arrange the sliced pork on a serving platter. Some people like to place the bone on the platter for rustic presentation. Spoon some of the roasted apples and onions around the pork slices. Drizzle some of the pan sauce over the meat. Garnish with fresh herb sprigs like rosemary or thyme for a beautiful finishing touch.
Serving Suggestions
This roast is a complete main course with the apples and onions serving as a built-in side dish, but you can round out the meal with additional sides. Creamy mashed potatoes or mashed sweet potatoes are perfect for soaking up the delicious sauce. Roasted Brussels sprouts or green beans add color and vegetables. A simple arugula or mixed green salad with a light vinaigrette provides freshness. Dinner rolls or crusty bread are wonderful for mopping up extra sauce. Wild rice or quinoa pilaf adds an earthy element. The key is keeping sides simple so they don’t compete with the beautifully flavored roast.
Wine Pairing
The sweet-savory nature of this dish pairs beautifully with medium-bodied white or light red wines. A Riesling, especially an off-dry one, echoes the apple flavors and has enough sweetness to balance the savory pork. Pinot Noir is light enough not to overpower the delicate pork while having enough body to stand up to the rich flavors. Chardonnay with some oak complements the butter in the sauce. For a rosé option, a fuller-bodied rosé works nicely. Hard cider is a fun, thematic pairing that reinforces the apple component. For non-alcoholic options, sparkling apple cider or a crisp white grape juice works well.
Storage and Leftovers
Store leftover pork, apples, and onions separately in airtight containers in the refrigerator for up to 4 days. The pork can be eaten cold in sandwiches, reheated gently, or chopped for other uses. Reheat sliced pork in a covered dish in a 325 degree oven with a splash of broth to keep it moist, or reheat gently in the microwave. The apples and onions are delicious reheated as a side dish or mixed into other recipes. Leftover pork makes excellent sandwiches, tacos, salads, fried rice, or hash. The roast can be frozen for up to 3 months. Slice it first, then freeze portions with some sauce in freezer bags.
Variations and Additions
Add root vegetables like carrots, parsnips, or sweet potatoes to the roasting pan along with the apples and onions. Include dried fruits like cranberries, apricots, or prunes for extra sweetness. Use pears instead of or in addition to apples for different flavor. Add a splash of bourbon or brandy to the pan sauce for richness. Include whole grain mustard instead of Dijon for texture. Use maple syrup instead of brown sugar for a different sweetness profile. Add fennel seeds to the rub for an anise note. Include butternut squash cubes for fall flavor and color.
Troubleshooting Common Issues
If the pork is dry, you overcooked it. Use a thermometer and pull it at 145 degrees next time. If the exterior is burning before the interior is cooked, tent with foil and lower the oven temperature to 350 degrees. If the apples turned to mush, you cooked them too long or used the wrong variety. Choose firmer apples and check them earlier. If there’s not enough pan sauce, you didn’t use enough liquid in the pan or it evaporated. Add more broth partway through cooking. If the pork didn’t brown well, the oven wasn’t hot enough or the surface was too wet. Make sure to dry the meat thoroughly and start with a hot oven.
Tips for Success
Bring the pork to room temperature before roasting for even cooking throughout. Pat the meat completely dry. Moisture prevents browning and crust formation. Use a thermometer. This is the only way to know when pork is perfectly done. Score the fat cap in a crosshatch pattern. This helps it render and crisp. Choose firm apples that hold their shape during long roasting. Thick slices of apples and onions prevent them from disintegrating. Create a bed of apples and onions under the roast. This elevates it and adds flavor. Don’t skip the resting period. This is essential for juicy meat. Make pan sauce from the drippings. All that flavor shouldn’t go to waste. Fresh herbs make a significant difference in flavor. Don’t substitute dried. The bone adds flavor and helps the roast cook evenly. Keep it if possible. Baste once or twice during cooking to keep the surface moist and encourage browning. Start checking temperature early. It’s better to pull it slightly early than overcook. Room for apples and onions to spread out in the pan ensures even caramelization. A roasting pan with low sides allows better heat circulation than a deep dish. Let the pork come to 145 degrees, not higher, for the juiciest result. Slice against the grain for the most tender texture. Serve immediately while hot for the best experience. The combination of pork, apples, and onions is timeless. Trust the classic pairing. Make extra. This roast is even better as leftovers the next day.
