Herbed Pork Loin with Apples

If you're in need of a delicious dinner to usher in the new year then this pork loin recipe is perfect. Sweet roasted apples and onions deliciously compliment tender slices of pork loin while fresh herbs and a sweet, creamy sauce complete the dish. Serve with winter vegetables, like brussels sprouts and spicy, roasted sweet potatoes and pumpkin.

Herbed Pork Loin Roast with Apples 

1 boneless pork loin (about 3-4 pounds)

6 fresh sage leaves

3 fresh rosemary sprigs

3 thyme sprigs

3 medium apples, cut into wedges or small pieces

1 large onion, cut into chunks

4 garlic cloves, thinly sliced

1/4 cup butter, cubed

1 2/3 cups sparkling apple cider

1 tbs soy sauce

1/4 cup sour cream

1 tsp salt 

1/2 tsp pepper 

1 tsp dried rosemary

1 tsp dried thyme

1 tsp dried sage

1-2 tbs flour

Preheat oven to 350F. Place roast in a shallow roasting pan and sprinkle with salt and pepper. Grind dried herbs to a rough powder with a mortar and pestle, then sprinkle or rub onto the pork loin roast. Arrange apples, onions, and herbs around and on top of the roast, then dot with butter. Combine 1 cup cider and soy sauce and pour over the top. 

Bake, uncovered 1.25- 1.5 hours, basting occasionally with pan juices, or until internal temperatures reaches 145F. Remove pork, apples, and onions from pan and let stand for 10 minutes before serving. 

Meanwhile, skim the fat from the pan juices and transfer juices to a small saucepan. Whisk in 1-2 tbs flour and cook for a few minutes, stirring regularly, to thicken. Add remaining cider. Bring to a boil, then remove from heat and whisk in sour cream until smooth. Serve with the pork roast.

We paired this pork loin with steamed brussles sprouts, and sweet, spicy roasted sweet potatoes and pumpkin.