Roast Pork Loin with Sweet Potatoes and Apples
- Total Time
cooking spray1 spray(s)
lean boneless pork loin roast, trimmed2 pound(s)
kosher salt2 ½ tsp
black pepper½ tsp
olive oil2 tsp
Granny Smith apple3 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 sage1 Tbsp, chopped
ground allspice¾ tsp
apple cider vinegar2 Tbsp
apple cider1 cup(s)
unsalted butter1 Tbsp
- Preheat oven to 400°F. Spray large shallow baking dish with nonstick spray.
- 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.
- 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.
- 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.
- 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.
- Cut pork into 16 slices and serve with apple mixture and sauce.
- Per serving (2 slices pork, about ¾ cup vegetables, and 2 tablespoons sauce)