As I said a couple of weeks ago, I’m drowning in apples. In addition to all the apple canning projects I’ve been doing, I’m trying to cook with them too. So I came up with doing a pork loin with a rub using apple pie/mulled cider spices on a bed of onions and apples.
Autumn Spiced Pork Loin
- 4 pound whole pork loin
- 2 large or 3 medium onions, peeled and diced into 1/2 inch pieces
- 2 large or 3 medium apples, peeled, cored and diced into 1/2 inch pieces.
- Small amount of safe for you oil to grease a 9 inch by 13 inch roasting pan with.
Rub for pork loin:
- 3 Tablespoons of brown sugar
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground allspice
Preheat oven to 375°F. Use your safe oil to grease a roasting pan. Place ingredients for the rub (brown sugar, sea salt, black pepper, cinnamon, nutmeg and allspice) in a small bowl and mix thoroughly with a fork.
Place diced onions and apples in the bottom of the roasting pan.
Place pork loin on top of diced onions and apples.
Cover top of pork loin with spice rub. It’s okay if you get a bit on the apples and onions.
Place the roasting pan in oven and cook until the internal temperature is at least 161°F. In order to get the correct internal temperature in my oven with a four pound pork loin, it took 1 hour and 45 minutes. If you have a much smaller pork loin, like the one to two pound pork loins you generally find at the grocery store, I’d start with 45 minutes and check the temperature at that time.
Once you’ve reached the correct internal temperature, remove the pork loin from the oven and let it rest for a few minutes.
Slice the pork loin and serve with some of the roasted apples and onions.