Roasted Pork Loin with Apple

This Roasted Pork Loin is full of flavor from butter, garlic, leeks, white wine, and fresh apples.

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Roast Pork Loin with Apples

2016-12-09 04:09:24

Makes about 8 servings

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Ingredients

1. 2 tablespoons olive oil, divided
2. 1 (3- to 4-pound) boneless pork loin roast
3. 1 1/2 teaspoons salt, divided
4. 1 teaspoon ground black pepper, divided
5. 2 cloves garlic, thinly sliced
6. 2 tablespoons butter
7. 2 cups sliced leeks, white part only
8. 1⁄3 cup dry white wine
9. 5 cups sliced Gala, Braeburn, or Fuji apples (about 5 large apples)
10. 1 1/4 teaspoons ground cardamom
11. 1 cup heavy whipping cream

Instructions

1. Preheat oven to 350°. Line a broiler pan with foil. Spray rack with cooking spray, and place in prepared pan.
2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Sprinkle pork with 1 teaspoon salt and ½ teaspoon pepper. Add to skillet, and cook until browned on all sides. Remove from skillet.
3. Make several 1-inch-deep slits in top of roast, and insert garlic slices into slits. Place roast in prepared pan. Brush with remaining 1 tablespoon oil.
4. Bake until an instant-read thermometer inserted in thickest portion of pork registers 160°, about 1½ hours.
5. Meanwhile, in same skillet, melt butter over medium-high heat. Add leeks, and cook, stirring frequently, until soft and starting to brown, about 4 minutes. Stir in wine, and cook for 2 to 3 minutes, scraping browned bits from bottom of skillet with a wooden spoon. Add apple, cardamom, and remaining ½ teaspoon each salt and pepper. Reduce heat, and cook, stirring frequently, until apple begins to soften and wine is reduced, 8 to 10 minutes. Stir in cream. Cook until mixture begins to thicken, 5 to 10 minutes. Serve with pork roast.

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