When push came to shove, I checked out Pioneer Woman, my go-to, and while this recipe was for a pork shoulder, it was so juicy done with this loin, that I would hesitate to try it any other way! I can't take credit for this recipe, but I wanted to share it, because it's absolutely delicious. The apple flavors scream fall, but apple and pork compliment each other so well that it's a year-round go-to. From start to finish, this was ready to serve in three hours, and the prep at the beginning of the bake-time took me about twenty minutes; that's really not bad when you consider an easy home-cooked meal is ready when it's taken out of the oven. Enjoy!
Apple-Baked Pork Loin
2-lb. boneless pork loin
3 T. olive oil
Equal parts garlic salt, seasoned salt, black pepper to sprinkle over meat (this is my pork go-to)
3 onions, sliced
3 apples, cored and sliced
4 C. apple juice
1 C. beef broth
2 bay leaves
2 cloves garlic, smashed
Preheat oven to 300 degrees. In an oven-safe dutch oven, heat olive oil; while it's heating, season meat, then bring to heated oil, braising each side about 4 minutes, or until it browns. Once all meat is braised, deglaze the pan with apple juice and broth. Add apples, onions, garlic, and bay leaves to the pan. Cover and bake 3 hours.
When this was done baking, I removed the apples and onions, and thickened the sauce into a gravy.
To make gravy:
- Heat drippings to low boil on stove-top.
- While it's heating, whisk together 1/4 C. flour and 1 C. milk.
- Whisking constantly, slowly add flour mixture to warm drippings.
- Add 1 tsp. browning agent & season for flavor.
- Heat until thickened; serve over pork.