Pork loin with apples & taters.
Bonus – apple sauce!
Use any sort of baking apple, granny smith, honeycrisp, pink lady, etc
Baby potatoes are ideal, but chopping up larger taters into 2″ chunks is fine.
Fresh rosemary is ideal, but almost any herb works
Preheat oven to 400F.
Melt 1/4 salted butter with 4 large minced garlic cloves (at least 1 tbsp), 1 tbsp chopped fresh herbs, 1/2 tsp salt, and set aside
Pat dry the loin with paper towels
Lightly grease 9×13 baking dish
add:
3 large apples, cored and sliced into 1″ thick wedges
1 lb baby potatoes (cut the larger ones in half, nothing bigger than 2″ across)
1 large onion, sliced
Make room in the middle for the loin, fat side up.
drizzle butter mixture on top
Bake for 15 minutes
Reduce heat to 350 and back another hour, until thickest part is 145F.
Cover and rest 5 minutes.
Should be light pink in the center.
Consider making an applesauce to go on top.
2 lbs apples
1/2 cup water
1 tbsp lemon juice
small cinnamon stick (or 1/4 tsp cinnamon)
*optional 1/4 cup brown sugar, 1/4 tsp vanilla extract 1 tbsp butter, 1/4 tsp cinnamon,
Peel, core, chunk apples.
Boil, reduce to simmer, cook 20-30 mins (until apples are soft).
Puree in a blender/food processor/immersion blender.