{"id":5570,"date":"2023-03-31T00:53:01","date_gmt":"2023-03-31T00:53:01","guid":{"rendered":"https:\/\/chef.shangeryou.com\/roasted-apple-pork-loin-with-honey-and-rosemary\/"},"modified":"2026-06-09T09:49:17","modified_gmt":"2026-06-09T09:49:17","slug":"roasted-apple-pork-loin-with-honey-and-rosemary","status":"publish","type":"post","link":"https:\/\/chef.shangeryou.com\/es\/roasted-apple-pork-loin-with-honey-and-rosemary\/","title":{"rendered":"Roasted Apple Pork Loin with Honey and Rosemary"},"content":{"rendered":"Sweet and salted <strong>roasted apple pork loin<\/strong> in an orange honey glaze unifies all the flavours in this easy main dish, resulting in tender, juicy meat. Serve this tasty entr\u00e9e with a side of mashed potatoes and roasted vegetables for this year\u2019s holiday gatherings!\n\n<h3><span style=\"color: #ff9900;\">Why roasted apple pork loin is so great<\/span><\/h3>\n\nApples and pork have travelled together for a long time, from ancient times. Think about how you probably grew up eating apple sauce with pork. Apples have an acidic quality that helps digest fat in meat such as pork.\n\nThis pork loin recipe is quick to assemble in just 10 minutes, using a few ingredients and easy steps. Then let the oven do the rest of the work as the flavours tenderise the meat, making the pork incredibly juicy and flavorful.\n\n<h3><span style=\"color: #ff9900;\">What apples are best for cooking with pork<\/span><\/h3>\n\nPork is a salty meat, and what are the best apples that go with pork? We recommend a sweeter apple, such as Cortland, Golden Delicious, and Honeycrisp, that holds its shape during cooking.\n\n<h3><span style=\"color: #ff9900;\">Roasted pork loin ingredients<\/span><\/h3>\n\n<ul>\n <li style=\"list-style-type: none;\">\n<ul>\n <li><em><strong><a href=\"https:\/\/www.chefstemp.com\/product\/finaltouchx10-meat-thermometer\/\" target=\"_blank\" rel=\"noopener\"><u>meat thermometer<\/u><\/a><\/strong><\/em><\/li>\n <li>pork loin &#8211; about 2 pounds or a little over<\/li>\n <li>cinnamon<\/li>\n <li>salt and pepper<\/li>\n <li>apples such as<\/li>\n <li>sweet onion<\/li>\n <li>oranges<\/li>\n <li>honey<\/li>\n <li>fresh rosemary<\/li>\n<\/ul>\n<\/li>\n<\/ul>\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/11\/chefstemp-apple-pork-loin-ingredients-1024&#215;905.jpg\n<h3><span style=\"color: #ff9900;\">How to make apple orange honey pork loin in the oven<\/span><\/h3>\n\n<strong><b>STEP 1:<\/b><\/strong> To make an apple pork loin, first season the pork loin with cinnamon, salt, and pepper. You can mix the three ingredients in a small bowl and then sprinkle them together on the top of the loin.\n\n<strong>STEP 2:\u00a0<\/strong>Slice the apples and an onion into \u00bc inch slices.\u00a0Spread them out on the bottom of a large baking dish (about 9&#215;13 inches) that is large enough to hold the pork loin.\n\n<strong><b>STEP 3:<\/b><\/strong> Add the pork loin on top of the apples and onions. Add a few of the sliced apples on top of the meat.\n\n<strong><b>STEP 4:<\/b><\/strong>\u00a0Squeeze the juice of two oranges around and on top of the pork.\n\n<strong><b>STEP 5:<\/b><\/strong> Drizzle the pork with honey, then add fresh rosemary leaves, diced on top (about one tablespoon) or add sprigs to the sides.\n\n<strong><b>STEP 6:<\/b><\/strong> Bake until the internal temperature reaches 140 degrees F, about 55-60 minutes at 400 degrees F. It will continue to cook out of the oven about 5 degrees more as it sets. Use a meat thermometer to make sure the pork is cooked to a safe temperature. It is safe to eat when it reaches 145\u00b0F.\n\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/11\/chefstemp-easy-apple-pork-loin-1024&#215;683.jpghttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/11\/chefstemp-apples-and-onions-1024&#215;683.jpghttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/11\/chefstemp-apple-honey-pork-loin-1024&#215;683.jpghttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/11\/chefstemp-apple-pork-loin-recipe-1024&#215;683.jpghttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/11\/chefstemp-pork-loin-1024&#215;683.jpghttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/11\/chefstemp-apple-pork-loin-1-1-1024&#215;682.jpg\n<h3><span style=\"color: #ff9900;\">How do you keep pork loin from drying out<\/span><\/h3>\n\nPork loin has a layer of fat on one side. Cook the apple pork loin fat-side up. This allows the fat to drip down, keeping the pork moist and juicy without drying out. You can trim away the fat right before serving. Optionally, pork loin can be covered in foil to prevent the meat from drying out and hold in the juices. Cooking it with apples on top also helps to keep this pork recipe moist.\n\n<h3><span style=\"color: #ff9900;\">How do I know if pork cooked<\/span><\/h3>\n\nPork meat continues to cook for 5 to 10 degrees after it is removed from the heat. Pork loin is fully cooked when its internal temperature reaches 145 degrees F. Use a ChefsTemp thermometer to check for doneness, and ensure that the pork is at a food-safe temperature.\n\nFor more information, please refer to our <em><strong><a href=\"https:\/\/www.chefstemp.com\/steak-chicken-meat-temperature-chart\/\" target=\"_blank\" rel=\"noopener\"><u>meat-cooking chart<\/u><\/a><\/strong><\/em>.\n\n<h3><span style=\"color: #ff9900;\">Roasted Apple Pork Loin with Honey and Rosemary<\/span><\/h3>\n\nPrep Time: 10 minutes\n\nCooking Time: 55-60 minutes\n\nServings: 5-6\n\n<strong><b>\nIngredients<\/b><\/strong>\n<ul>\n <li style=\"list-style-type: none;\">\n<ul>\n <li><em><strong><a href=\"https:\/\/www.chefstemp.com\/product\/finaltouchx10-meat-thermometer\/\" target=\"_blank\" rel=\"noopener\"><u>meat thermometer<\/u><\/a><\/strong><\/em><\/li>\n <li>2 pounds pork loin (or a little over is fine)<\/li>\n <li>\u00bd teaspoon cinnamon<\/li>\n <li>\u00bd teaspoon salt<\/li>\n <li>\u00bd teaspoon black pepper<\/li>\n <li>2 Honeycrisp apples<\/li>\n <li>1 sweet onion<\/li>\n <li>2 oranges<\/li>\n <li>2 tablespoons honey<\/li>\n <li>fresh rosemary<\/li>\n<\/ul>\n<\/li>\n<\/ul>\nhttps:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/11\/chefstemp-roasted-apple-pork-loin-683&#215;1024.jpg\n\n<strong><b>Instructions<\/b><\/strong>\n\nPreheat the oven to 400 degrees F.\n\nSeason the pork loin with cinnamon, salt, and pepper. You can mix the three ingredients in a small bowl and then sprinkle them together on the top of the loin.\n\nSlice the apples and an onion into \u00bc inch slices. Spread them out on the bottom of a large baking dish (about 9&#215;13 inches) that is large enough to hold the pork loin.\n\nAdd the pork loin to the baking dish, with the fat side up, on top of the apples and onions. Top the meat with a few of the apple slices.\n\nSqueeze the juice of 2 oranges over and onto the pork.\n\nDrizzle the pork with honey, then add fresh rosemary leaves, diced on top (about one tablespoon), or add sprigs to the sides.\n\nBake for 55-60 minutes or until the internal temperature reaches 140 degrees F. It will continue to cook once removed from the oven, about 5 to 10 degrees more as it sets. Use a meat thermometer to make sure the pork is cooked to a safe temperature. It is safe to eat when it reaches at least 145 degrees F in the centre.\n\n<strong><b>Notes:<\/b><\/strong>\n\nThe pork will continue to cook slightly after it is removed from the oven, so it is important not to overcook it. Remove it at 140 degrees F., cover and recheck with a meat thermometer in a few minutes. It will be juicy and tender.","protected":false},"excerpt":{"rendered":"<p>Sweet and salted roasted apple pork loin in an orange honey glaze unifies all the flavours in this easy main<\/p>","protected":false},"author":1,"featured_media":5571,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[192],"tags":[387],"class_list":["post-5570","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogsrecipes","tag-pork"],"acf":[],"_links":{"self":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts\/5570","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/comments?post=5570"}],"version-history":[{"count":1,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts\/5570\/revisions"}],"predecessor-version":[{"id":7132,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts\/5570\/revisions\/7132"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/media\/5571"}],"wp:attachment":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/media?parent=5570"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/categories?post=5570"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/tags?post=5570"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}