Oven-Braised Pork Loin with Apples & Onions
Servings: 6
Calories: 327kcal
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Ingredients
- 2 lbs pork loin roast
- 2 apples firm
- 2 sweet onions large
- 1 cup sweet apple cider
- 1 cube bouillon
- 2 Tbsp cooking oil
- 1 tsp black pepper
- 1/2 tsp salt or to taste
- 4 sprigs parsley chopped
Instructions
- If using a clay baker, soak it in water for at least 15 minutes.
- Preheat the oven to 350F.
- Peel and cut onions into small wedges.
- Peel, core and cut the apples into 1/2" cubes.
- Heat oil in a skillet. Sprinkle the loin with salt and pepper. Sear the meat on all sides over fairly high heat, about 5 minutes per side or until golden brown. Remove the meat from the pan and set it aside.
- In the same skillet, over high heat, quickly brown the onions for about 2-3 minutes, stirring every 15-20 seconds.
- Spread the apples and onions on the bottom of the clay baker or Dutch oven. Place the pork loin on top. Crumble bouillon cube all over the meat and apple/onion mix. Pour in the cider and cover with a lid.
- Braise in the preheated oven for 1 hour and 20 minutes. Do not open the oven until the time is up.
- Carefully take the clay baker/Dutch oven out of the oven, place it on a cooling rack or on top of the stove, and let the dish rest for 10 minutes without opening it.
- Transfer the roast to a large cutting board, slice into 1" - 1/25" slices and serve right away sprinkled with chopped parsley and topped with pot juices with onions and apples.
Nutrition
Calories: 327kcal | Carbohydrates: 21g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 282mg | Potassium: 810mg | Fiber: 3g | Sugar: 16g | Vitamin A: 92IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 1mg