Author Notes
"Roasting is the most natural way to cook a fresh pork loin, and it’s the easiest and the quickest method to get into the oven. I like to sear the outside and then roast it, or you can just roast it as is. The indirect method of cooking preserves fresh pork loin's inherent juiciness and tenderness." —James Beard Foundation award-winning chef Colby Garrelts of Rye and Bluestem in Kansas City. —Food52
Test Kitchen Notes
A simple roast pork loin gets a hint of sweetness from an apple cider glaze, which is echoed with a side dish of quick-pickled Brussels sprouts and apples. —The Editors
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Ingredients
- For the pork loin:
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2 pounds
boneless center cut pork loin
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1
small yellow onion, diced
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2
cloves garlic, minced
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3 tablespoons
vegetable oil, divided
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1 3/4 cups
apple cider
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1/2 cup
apple butter (you can substitute apple sauce in a pinch)
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1/4 cup
apple cider vinegar
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1
bay leaf
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1 sprig
fresh oregano
- For the pickled apples and Brussels sprouts:
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2 pounds
Brussels sprouts
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2 tablespoons
fresh lemon juice
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4
apples
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2 cups
apple cider vinegar
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2 cups
water
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1 cup
sugar
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1 bunch
flat leaf parsley, stemmed
-
1/4 cup
olive oil
Directions
- For the pork loin:
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Heat oven to 375°F. Season pork loin with salt and pepper. Heat 2 tablespoons vegetable oil in large cast iron pan over medium-high. Place pork loin, fat side down, in pan and brown on all sides, turning several times, about 10 minutes. Turn pork loin fat side down and place pan in oven. Roast until internal temperature reaches 80°F to 90°F, about 15 minutes.
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Meanwhile, for glaze, heat remaining 1 tablespoon oil in medium skillet; cook onion until translucent, about 3 minutes. Add garlic and cook 1 minute. Turn heat up to medium-high; add apple cider, apple butter, cider vinegar, bay leaf and oregano. Cook for about 20 minutes, until sauce has reduced and thickened.
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Remove pork loin from oven and pour glaze over top. Return to oven and roast until internal temperature reaches 145°F to 160°F, about 15 minutes. Let stand 15 minutes before slicing to serve. Remove juices from pan and reserve in a small bowl.
- For the pickled apples and Brussels sprouts:
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Cut off the base of the Brussels sprouts; break apart sprouts into individual leaves. Boil Brussels sprout leaves in salted water for about 30 seconds until bright green. Remove from the salted water and place in ice water to stop cooking; drain and reserve in large bowl.
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Fill medium bowl with water and add lemon juice. Cut apples into 1/2-inch cubes; place in lemon water.
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Combine vinegar and sugar in medium saucepan; bring to a simmer and cook until sugar is dissolved. Drain apples and place in bowl with Brussels sprouts. Pour vinegar mixture over apples and sprouts; steep for 1 minute. Add 1 cup of ice and let melt, about 1 minute; place in refrigerator. You can complete this step up to one day ahead and at least 30 minutes ahead of serving.
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To serve, drain Brussels sprouts and apples from pickling mixture; toss with parsley and olive oil. Season with salt and pepper to taste.
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