One pan meals are always the goal, if I have to break out a second pan I’m disappointed in myself. Weekdays are long, take out gets expensive, frozen pizzas can be a bit lack luster. Pork loins cook fast, are inexpensive, and happen to be just as easy on the waistline as they are on the pocketbook. They feel a bit special, but are on the table in just about an hour with minimal fanfare. You can often find whole pork loins on sale for a song and cut them into roasts yourself. Or just grab a roast already cut. Either way it’s easier than standing around frying individual pork chops, or waiting for hours and hours for a fatty shoulder to cook. On top of all that, Yukon has awesome local pork! And everyone knows that when you can manage it local is the way to go – better quality, better for the environment, better for our local economy.
If you have a cast iron pan this is the place to use it, especially if it happens to have some leftover bacon fat in it from breakfast. I’ve used dried rosemary here, but use fresh if you have it. Just remember that fresh will pack more flavor so you may want to use a little less of it.
- One 2 1/2 pound pork loin roast
- Salt and pepper to taste
- 2 tablespoons oil (or bacon fat)
- 4 apples, peeled, cored and chopped
- 6 garlic cloves
- 2 teaspoons dried rosemary
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon grainy mustard
- Set oven at 400 degrees. Season the pork loin liberally with salt and pepper. Heat an oven proof skillet and oil (cast iron is perfect here) over medium heat, and when the oil is shimmering sear the pork loin fat side down until browned and beginning to crisp – about 4 minutes. Flip the loin and place the pan in the preheated oven for 20 minutes.
- While the loin is roasting toss apples, garlic and rosemary together. Remove the roast from the oven and carefully take the roast out of the pan and place it on a plate. Toss the apple mixture in the pan and coat with the fate and juices that have accumulated. Push apples to the sides of the pan and place the roast in the center. Put the roast back in the oven until the internal temperature is 145 degrees, about another 25-10 minutes. While the roast is finishing mix together apple cider vinegar, sugar and mustard and set aside.
- Once the roast is cooked remove from the pan along with the apples. Place the pan and any accumulated fat and juices on a burner set at medium heat. Add the vinegar mixture and bring to a simmer stirring constantly and scarping any bits remaining on the bottom of the pan so that they incorporate into the sauce. Once the mixture has thickened remove from heat and season to taste with salt and pepper.
- Slice the pork loin and serve it with the roasted apples and garlic with the sauce alongside.
Apples, garlic, rosemary
Season the pork loin liberally with salt and pepper
Make sure you get a nice sear on that fat cap
Toss together the apples, garlic and rosemary
Sauce mixture before it hits the pan