I’ve never made a pork loin roast – well, not until now. But, I’ve always wanted to. I’m still on a big apple kick and I think that apples pair well with pork, so that was a no brainer. Then I remembered that I had some peach jam in the pantry, so I decided to mix the two with this roast.
I started by putting pepper and spicy brown mustard all over the pork. I let it rest while I started the other prep.
In a dutch oven, I heated some olive oil – and then browned all sides of the pork.
I sliced an onion pretty thinly. I also sliced some apples (I had a mixture of honey crisp and whatever ‘baking apples’ that Walmart had in a big bag this week).
After all sides of the pork were brownish – I removed it from the pan – adding a tiny bit more oil and added in the onions. And let them soften a bit.
I then added in some stock (I had to get all the yumminess off the bottom of the pan!) and stirred to pull the browned bits from the bottom of the pan.
I added in the thinly sliced apples and brought the stock to a boil.
I added the roast back into the dutch oven, spooning some of the apple and onion mixture on top of the roast and sprinkling with the thyme. Then it went into a 400 degree oven, for about an hour (this roast was pretty thick – and it took an hour to bring the internal temperature up to 145 degrees). Don’t over cook – check it, and take it out when the thickest part is 145 degrees (145 is considered medium rare – but, it is so much more flavorful and juicy at this temperature).
While the pork was in the oven, I put together somewhat of a chutney – using apples, lemon juice, brown sugar, butter and some delicious peach jam.
I just added the items to a small sauce pan, letting everything melt – then allowed it to simmer for about 30 minutes.
When the pork was almost done (around 45 minutes in), I poured the chutney over the pork and let it cook the remainder of the time.
Once I took the pork out of the oven, I let it rest for about 10 or 15 minutes, prior to removing it and cutting.
This pork was deliciously tender and so flavorful!
I served it with rice and the pan roasted brussel sprouts that I talked about on another blog post.
Pork Loin Roast with Apple and Peach Chutney
4 – 4 1/2 pound pork loin roast
1 onion, sliced
2 apples sliced thin
1 cup stock (I used chicken stock)
1 tsp thyme
1-2 tbsp Gulden’s Spicy Brown Mustard
2 tsp olive oil
2 apples, chopped
1 tbsp butter
1 tbsp brown sugar
juice of 1/2 lemon
3 tbsp peach preserves / jam