Got a special dinner on the calendar or just want a meal that feels slightly fancy (without too much work)? Well, Easy Roasted Sweet Pork Loin is here for you and whatever occasion you’re planning. These tender, juicy slices of pork loin are the perfect main course selection whether you really need to be or you’re just pretending to be frilly. They definitely pair well with all your favorite side dishes so why not give it a try?! Easy Roasted Sweet Pork Loin has got you covered no matter what’s on your docket!
Ingredients
- 1 (3-pound) center-cut pork loin
- kosher salt, to taste
- black pepper, to taste
- 3 tablespoons olive oil, divided
- 3 Vidalia onions, sliced into thin half-moons
- 1 apple, thickly sliced
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme
- 4 cloves garlic
- 3/4 cup chicken stock, divided
- 1/2 cup hard apple cider
- 1 tablespoon Dijon mustard
- 1 tablespoon unsalted butter
- 1/4 cup fresh flat-leaf parsley, chopped
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Generously sprinkle all sides of the pork loin with the salt and the pepper.
Step 3 –In a shallow Dutch oven over medium-high heat, add 2 tablespoons of the oil and heat until shimmering.
Step 4 –Carefully place the pork in the oil and sear until it is deeply golden on all sides, about 1-2 minutes per side.
Step 5 –Transfer the pork to a plate and transfer the Dutch oven from the heat.
Step 6 –In a large mixing bowl, add the onions, the apples, the caraway seeds, the dried thyme, the remaining oil, the salt, and the pepper and toss to coat.
Step 7 –Place the onion mixture in the Dutch oven and nestle in the garlic cloves.
Step 8 –Pour 1/4 cup of the chicken stock into the onion mixture and place the pork on top.
Step 9 –Roast the pork mixture until the meat reaches an internal temperature of 145 degrees F, about 30 minutes.
Step 10 –Transfer the pork to a cutting board to rest.
Step 11 –Transfer the onion mixture to a platter.
Step 12 –Return the Dutch oven to the stovetop over medium-high heat, add the hard cider and the remaining chicken stock and cook, while scraping the bottom of the pan with a spatula to loosen the browned bits.
Step 13 –Whisk the mustard into the sauce and allow it to simmer until it slightly reduces, about 3-5 minutes.
Step 14 –Add the butter to the sauce and whisk until it has melted.
Step 15 –Cook the sauce until it is shiny and slightly thickened, about 5 minutes.
Step 16 –Taste and season the sauce with the salt and the pepper.
Step 17 –Slice the pork and arrange the slices over the onion mixture.
Step 18 –Drizzle the pork mixture with the sauce and sprinkle with the parsley.
Step 19 –Serve.
