Slow-Roasted Pork Loin with Apples

Name: Slow-Roasted Pork Loin with Apples
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 servings
Cuisine: European
Ingredients: 1.5 pound pork loin roast; 1 pound Brussels sprouts (trimmed and halved); 2 apples (medium (firm varieties like Honeycrisp or Granny Smith), cored and quartered); 0.5 yellow onion (thinly sliced); 3 clove garlic (minced); 2 tablespoon olive oil; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 teaspoon salt; 0.5 teaspoon black pepper; 0.25 cup chicken broth

A tender and succulent pork loin roast, slow-baked with sweet apples and earthy Brussels sprouts, seasoned with classic savory herbs.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Servings: 2
Cuisine: European
Difficulty: Medium
Cost: $5.84/serving

Dietary

Whole30
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
High-Protein
Egg-Free
High-Fiber

Ingredients

1.5 pound pork loin roast
1 pound Brussels sprouts (trimmed and halved)
2 apples (medium (firm varieties like Honeycrisp or Granny Smith), cored and quartered)
0.5 yellow onion (thinly sliced)
3 clove garlic (minced)
2 tablespoon olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon salt
0.5 teaspoon black pepper
0.25 cup chicken broth

Instructions

Preheat your oven to 400°F.
Pat the pork loin dry with paper towels. In a small bowl, combine 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, dried rosemary, and dried thyme. Rub this mixture evenly over the pork loin.
In a large roasting pan or oven-safe dish, toss the Brussels sprouts, apples, and thinly sliced yellow onion with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and minced garlic.
Push the vegetables and apples to the sides of the pan to create space in the center. Place the seasoned pork loin in the center of the pan.
Pour the chicken broth into the bottom of the roasting pan.
Roast for 45-55 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables and apples are tender and lightly caramelized. For thicker roasts, the cooking time may be longer. Rest the pork for 10 minutes before slicing.
Slice the pork loin against the grain and serve with the roasted Brussels sprouts and apples.

Notes

Leftovers can be stored in the refrigerator for up to 3 days. Slice the pork thinly for best reheating results.

Nutrition (per serving)

Calories: 782
Protein: 57.5 g
Carbohydrates: 46.5 g
Fat: 37.8 g
Fiber: 12.1 g
Sodium: 1200 mg
Saturated Fat: 8.5 g
Sugar: 23 g
Cholesterol: 170 mg