Traditional roasted pork loin with apples and rosemary with roasted vegetables - photo 1
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Traditional roasted pork loin with apples and rosemary with roasted vegetables

Pikantne Main Dishes European cuisine 150 min Medium 14 wyświetleń ~47.61 PLN - (0)
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Description

Full of aromas, this traditional roasted pork loin with apples and fresh rosemary is a seasonal dish perfect for cooler days. A juicy piece of pork marinated in olive oil, garlic, and rosemary, baked with slices of apples and onion, served with a mix of roasted root vegetables and a thick gravy. The dish combines tender meat with the natural sweetness of apples and a honey-balsamic glaze, while toasted nuts add crunch and elegance. It looks impressive on the table with the golden-brown crust of the meat and colorful vegetables; it is suitable for a family dinner or a festive menu.

Ingredients (18)

Servings:
4
  • Pork loin (boneless) 1000 g
  • Apple 2.2 szt.
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Fresh rosemary 0.1 pęczków
  • Olive oil 30 ml
  • Butter 50 g
  • Vegetable broth 250 ml
  • Carrot 3.8 szt.
  • Parsnip (root parsley or parsnip) 200 g
  • Potatoes 4 szt.
  • Balsamic vinegar 20 ml
  • Honey 30 ml
  • Wheat flour 10 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper (ground) 2 szczypty
  • ✨ Opcjonalne
  • Chopped walnuts 40 g
  • Fresh parsley 10 g
💰 Szacowany koszt dania: ~47.61 PLN (11.90 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the marinade: in a large bowl, mix olive oil (30 g), chopped garlic (15 g), finely chopped rosemary (10 g), salt (3 g), and pepper (1 g). Mix with a fork until a homogeneous emulsion is achieved.

Ingredients: Olive oil, Garlic, Fresh rosemary, Salt, Black pepper (ground)
Use a large heatproof or glass bowl with a capacity of at least 2 liters. Use a sharp knife and cutting board to chop the garlic and rosemary. Poorly mixed marinade can lead to uneven seasoning of the meat.
2

Pat the pork loin dry with paper towels. Rub the meat with the prepared marinade on all sides, using your fingers or a silicone glove. On top, place slices of apple (200 g from the prepared amount) for aroma and press down lightly.

Ingredients: Pork loin (boneless), Apple, Garlic, Olive oil
Use disposable gloves or wash your hands with warm water right after rubbing the meat. Drying the meat before marinating ensures better adherence of the spices and a nicer crust after searing.
3

Marinate the meat in a bowl covered with plastic wrap or in a sealed container for at least 30 minutes at room temperature or up to 4 hours in the refrigerator. If you marinate for less than 1 hour, turn the meat at least once to ensure the marinade is evenly distributed.

Ingredients: Pork loin (boneless), Apple, Garlic, Fresh rosemary
If you plan to prepare in advance, the pork loin can be marinated for up to 12 hours in the refrigerator. Before baking, take the meat out of the fridge about 30 minutes beforehand to reach room temperature - this will help achieve even cooking.

Preparing the vegetables

4

Preheat the oven to 180°C with fan (or 200°C without fan). Peel the carrots (300 g), parsnips (200 g), and potatoes (600 g) and cut them into similarly sized pieces (about 2-3 cm). Peel the onion (150 g) and cut it into wedges, and cut the remaining apples into quarters or thicker slices.

Ingredients: Carrot, Parsnip (root parsley or parsnip), Potatoes, Onion, Apple
Use a large cutting board and a sharp knife. Even pieces of vegetables will ensure even roasting. Preheat the oven for at least 10 minutes.
5

In a large bowl, mix the vegetables and the remaining apples with 15 g of oil (1 tablespoon), salt (3 g), and pepper (1 g). Arrange the vegetables and apples in a large, ovenproof baking dish so that they form an even layer on the bottom.

Ingredients: Carrot, Parsnip (root parsley or parsnip), Potatoes, Apple, Olive oil, Salt, Black pepper (ground)
The best dish is a baking tray measuring about 30x20 cm or a larger tray with edges. The vegetables should not be too crowded - leave a little space between the pieces so they can brown.

Baking

6

In a medium-hot skillet (diameter 26-28 cm), melt 25 g of butter and add a tablespoon of oil. Sear the pork loin on all sides until golden brown (about 2-3 minutes per side). Once the pork loin has a nice, caramelized crust, transfer it to the vegetables in the baking dish, and top it with the remaining apple slices and chopped onion.

Ingredients: Pork loin (boneless), Butter, Olive oil, Apple, Onion
Use a cast iron skillet or a heavy-bottomed pan that can go in the oven (if not, use a frying pan and then transfer the meat to a baking dish). Searing locks in the juices and gives a nice color; do not move the meat too often to create an even crust.
7

Place the baking dish in the preheated oven and bake for 40 minutes at 180°C (fan mode). After 20 minutes, baste the meat with 100 ml of broth and spread 10 g of butter on top of the meat for a glossy crust. Baking should continue until the thermometer inserted into the thickest part of the meat shows 68-70°C (for juicy pork loin).

Ingredients: Vegetable broth, Butter, Pork loin (boneless)
Use a meat thermometer — it's the most reliable way to achieve perfect doneness. If you don't have a thermometer, check by piercing with a fork: the juices should not be blood-red, but slightly pink and clear.

Baking - finishing

8

After 40 minutes, remove the baking dish and gently transfer the pork loin to a cutting board to rest. Loosely cover with aluminum foil and let it sit for 10-15 minutes - the meat redistributes its juices during resting and becomes juicier.

Ingredients: Pork loin (boneless)
Resting is critical: take the meat out, but do not cut it immediately. Use a wide board and a meat knife. If you skip the resting, the juices will run out when cutting and the meat will be dry.

Sauce

9

In the meantime, prepare the sauce: pour the juices and contents of the roasting pan (about 150-200 ml) into a medium saucepan. Add the remaining broth (150 ml), balsamic vinegar (20 g), and honey (30 g). Bring to a gentle boil. In a small bowl, mix the flour (10 g) with 2 tablespoons of cold water to create a smooth paste, and gradually pour it into the boiling sauce, whisking continuously. Cook for 2-3 minutes until the sauce thickens and becomes glossy. Taste and adjust seasoning with salt and pepper if necessary.

Ingredients: Vegetable broth, Balsamic vinegar, Honey, Wheat flour
Use a wide saucepan and a silicone or metal whisk. Adding flour dissolved in cold water helps avoid lumps. If the sauce is too thick, add a bit of broth; if it's too thin, cook for a shorter time.

Vegetables - finishing touches

10

In the meantime, roll up the vegetables: if the vegetables are not yet soft after roasting, place the baking dish back in the oven for 10-15 minutes without the meat, until they are golden-brown and tender (check with a fork - they should go in easily). After removing, sprinkle the vegetables with chopped, toasted walnuts (optional, 40 g).

Ingredients: Carrot, Parsnip (root parsley or parsnip), Potatoes, Chopped walnuts
For roasting vegetables, you can use the grill/convection function, setting a higher temperature of 200°C for 5-10 minutes to achieve a nice crust. Toasting nuts: heat a dry pan and stir the nuts for 2-3 minutes until you smell the nuts and they are lightly browned.

Assembly and serving

11

Slice the rested pork loin into pieces about 1-1.5 cm thick. On a large platter, arrange the vegetables, slices of meat, and top with the roasted apples and onions. Drizzle with the prepared sauce (leave some sauce in the gravy boat), and sprinkle with fresh parsley (optional 10 g) for color.

Ingredients: Pork loin (boneless), Carrot, Potatoes, Apple, Wheat flour, Fresh parsley
Use a long, sharp knife for slicing the meat and a spatula for placing the slices on the platter. Arrange the slices slightly overlapping - the dish will look aesthetically pleasing and elegant.

Serving

12

Serve hot. On the plates, arrange 2-3 slices of pork, a portion of vegetables, and a few tablespoons of sauce. Additionally, serve the remaining sauce in a sauce boat on the table so that guests can add more to their liking.

Ingredients: Pork loin (boneless), Vegetable broth, Balsamic vinegar, Honey
Warm the plates briefly in the oven (60°C) or in a bowl of hot water to keep the dish warm longer. When serving, leave space between portions to make the dish look neat.

Fun Fact

💡

The combination of pork and apples has a long tradition in European cuisines - the sweet and sour fruits neutralize the heavier taste of the meat and aid in the digestion of fat.

Best for

rodzinny obiad świąteczne menu przyjęcie w chłodniejsze dni

Tips

🍽️ Serving

Serve with a semi-dry white wine (e.g. Chardonnay) or a light red. Creamy mashed potatoes or Silesian dumplings also complement the dish for a traditional touch. Leave the sauce in a gravy boat so guests can season their portions to their liking.

🥡 Storage

Store leftovers in a sealed container in the fridge for up to 3 days. To reheat: warm in the oven at 150°C for 10-15 minutes covered, so the meat doesn't dry out. The sauce can be stored separately and gently heated over low heat, adding a bit of broth if it thickens.

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