Always good


Pork Loin with Apples

servings: 6
Pork Loin with Apples

prep time


total time





Pork Loin with Apples

servings: 6
  • 3 pound boneless pork loin
  • 1/4 cup red cooking wine
  • 4 sprigs rosemary, picked
  • 10 sprigs thyme, picked and divided
  • 3 shallots, divided (1 shallot sliced thinly)
  • 5 cloves garlic, divided (1 clove sliced)
  • 1/2 tsp. red chili flakes
  • 1 1/2 tsp. plus 1/2 tsp. ground black pepper, divided
  • 4 tsp., 1/2 tsp. plus 1/2 tsp. kosher salt, divided
  • 1/4 cup plus 1 Tbsp. canola oil, divided
  • 18 Cipollini onions, peeled
  • 3 tart baking apples (recommended Granny Smith or other variety)
  • 1 Tbsp. butter
  • 1 bay leaf
  • 1 Tbsp. all-purpose flour
  • 1/2 cup chicken stock, cold
  • 1/2 cup Hood® Heavy Cream

Place rosemary, 8 sprigs of thyme, 2 shallots, 4 cloves of garlic, red chili flakes, 1½ tsp. ground black pepper, 4 tsp. kosher salt and ¼ cup canola oil into a blender and blend until a smooth, thick paste is formed. Coat the pork loin evenly and marinate in the refrigerator for at least 2 hours and up to 24 hours.

Preheat oven to 425°F. Toss the Cipollini onions and baking apples with 1 Tbsp. canola oil, ½ tsp. kosher salt and place in a single layer on a baking sheet. Put in oven and bake until golden brown (about 15 minutes).

Pork Loin:
Place the pork loin in a baking dish and roast for 20 minutes or until a golden brown crust has formed. Cover the pork loin loosely in foil, turn the oven down to 300°F and continue to cook until the internal temperature reaches 135°F. Remove the pork from the oven and move the roast to a cutting board. Immediately add ½ cup red cooking wine to the pan and scrape the drippings with a wooden spoon. Allow the roast to rest for 20 minutes while you make the pan gravy.

Melt 1 Tbsp. butter over medium high heat in a shallow sauce pot. Add the remaining 1 shallot, 1 clove of garlic, 2 sprigs of thyme and the bay leaf to the butter and cook until the garlic begins to color. Sprinkle in the 1 Tbsp. flour and stir with a wooden spoon, cooking for 1 minute. Add the cold chicken stock to the pan and whisk until smooth. Add the red wine and pan drippings mixture to the pan and continue cooking, stirring constantly, until the mixture comes to a boil. Turn the heat down to medium low and cook 6 to 12 minutes or until the flour taste is gone. Finish the gravy with the Hood® Heavy Cream, and remaining ½ tsp. kosher salt and ½ tsp. ground black pepper.

Toss apples and onions in gravy and serve with sliced pork loin.

By: Chef Chris Coombs


you might also like

you might also like