Roast Pork Loin with Sweet Potatoes and Apples

Total Time
1 hr 2 min
12 min
50 min


cooking spray

1 spray(s)

lean boneless pork loin roast, trimmed

2 pound(s)

kosher salt

2½ tsp

black pepper

½ tsp

olive oil

2 tsp

Granny Smith apple

3 large, sliced

uncooked red onion(s)

2 large, thinly sliced

uncooked sweet potato(es)

2 medium, peeled and diced

garlic clove(s)

5 medium clove(s), minced

fresh sage

1 Tbsp, chopped

ground allspice

¾ tsp

apple cider vinegar

2 Tbsp

apple cider

1 cup(s)

unsalted butter

1 Tbsp


  1. Preheat oven to 400°F. Spray large shallow baking dish with nonstick spray.
  2. Sprinkle pork with 1½ teaspoons salt and pepper. Heat 1 teaspoon oil in large ovenproof skillet over medium-high heat. Add pork and cook, turning occasionally, until well-browned, about 8 minutes.
  3. Meanwhile, combine apples, onions, sweet potatoes, garlic, sage, allspice, remaining 1 teaspoon salt, and remaining 1 teaspoon oil in large bowl and toss to coat. Place apple mixture in prepared baking dish in even layer.
  4. Transfer pork in skillet to oven. Bake pork and apple mixture, stirring apple mixture once, until vegetables are tender and instant-read thermometer inserted into center of pork registers 145°F, 30–35 minutes. Transfer pork to cutting board and let stand 10 minutes.
  5. Place same skillet over medium-high heat. Add vinegar and bring to boil, scraping up browned bits from bottom of skillet. Add cider and bring to boil. Cook, stirring occasionally, until reduced to about ½ cup, about 8 minutes. Remove from heat and stir in butter.
  6. Cut pork into 16 slices and serve with apple mixture and sauce.
  7. Per serving (2 slices pork, about ¾ cup vegetables, and 2 tablespoons sauce)

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