Shelly's Recipe

ROAST PORK LOIN WITH APPLES AND ONIONS

Category: Roasts/Tenderloins - Pork

Olive oil
2 1/2- to 3-pound boneless pork loin roast
2 large yellow, white or red onions, peeled, halved and cut into 1/2-inch chunks.
2 Granny Smith apples, cored, cut into 1/2-inch chunks
Kosher salt and freshly ground black pepper
1/2 cup white wine, beer, chicken stock or water

Move top rack to the middle of the oven and position the second rack beneath it.

Preheat oven to 350 degrees. Season pork loin with kosher salt and freshly ground black pepper. Heat enough olive oil to just coat the bottom of your 10-inch saute pan over medium-high heat until it begins to ripple. Carefully ease roast into pan -- oil may pop and spatter a bit. Slowly sear the entire roast by letting each side cook until a golden-brown crust has formed. As each portion cooks, use tongs to carefully turn the roast. If the oil starts to smoke, lower the heat. If the roast sticks, either the heat isn't high enough or you're not letting it brown long enough. Be patient.

Once the roast is browned, set it aside and lower the heat to medium. If the pan is dry, add a little more oil to coat. Add the onions and apples to the pan and let them saute a bit. Season with some salt and pepper. As they start to cook, they should release some juices that will start to deglaze the pan. After they've cooked for a few minutes, deglaze the pan with 1/4 to 1/2 cup of dry white wine, beer, chicken stock or even apple juice.

Turn off the stove. Place the pork loin on top of the onions and apples. Place the whole pan in the preheated oven. Check occasionally to make sure onions aren't burning. You can add a little more oil or liquid to the pan.

Roast until a thermometer inserted in the center of the pork loin reads 150 degrees -- about 45 minutes to 1 hour. Carefully take out of oven. Cover handle with a dish towel so you remember it is extremely hot. Remove pork loin to a cutting board and loosely tent with foil. Let rest for 10 minutes. Slice pork loin into 1/4-inch-thick pieces, and serve with some roasted onions and apples, a starch such as couscous or brown rice, and a green salad. Serves 4-6.