Apple and Maple Pork Loin
Apple and Maple Pork Loin – A Cozy Fall Feast with a Hint of Fancy
Let’s talk about pork loin – it’s the introvert of the meat world. It’s mild, unassuming, and just hangs out in the background, waiting to be dressed up. But throw in some crisp apples, a splash of maple syrup, and a touch of thyme, and suddenly it’s the life of the dinner party. This recipe is like taking your quiet friend to a jazz club – it wakes up all the flavors and makes the whole experience unforgettable.
Ingredients:
For the Pork Loin:
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2-3 lb pork loin (boneless or bone-in, your choice)
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2 tablespoons olive oil
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2 tablespoons maple syrup (the real stuff – not that pancake imposter)
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2 teaspoons salt
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1 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon smoked paprika (optional, but it adds a nice depth)
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1 tablespoon fresh thyme leaves (plus extra for garnish)
For the Caramelized Apples:
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2-3 crisp apples (Honeycrisp, Granny Smith, or Pink Lady), cored and sliced
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2 tablespoons butter
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1 tablespoon brown sugar (or a drizzle of maple syrup if you’re feeling wild)
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1/2 teaspoon cinnamon
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1/4 teaspoon ground nutmeg (because why not?)
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1/4 cup apple cider or apple juice (or a splash of bourbon if it’s that kind of night)
Instructions:
1. Preheat and Prep:
Preheat your oven to 375°F (190°C). Pat the pork loin dry (no one likes soggy pork), and rub it all over with olive oil, maple syrup, salt, pepper, garlic powder, smoked paprika, and fresh thyme. Give it a little massage – pork deserves spa day too.
2. Sear for the Sizzle:
Heat a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until it’s nicely browned and your kitchen smells like a fancy bistro (about 3-4 minutes per side).
3. Roast to Perfection:
Transfer the skillet to the preheated oven and roast for 20-30 minutes, or until the internal temperature hits 145°F (63°C). Remember, a meat thermometer is your friend – don’t wing it.
4. Caramelize the Apples:
While the pork is roasting, grab another pan (or use the same skillet if you’re into the whole “one-pan wonder” vibe). Melt the butter over medium heat, add the apple slices, and sprinkle in the brown sugar, cinnamon, nutmeg, and a pinch of salt. Sauté until the apples are golden and caramelized, about 5-7 minutes. Add the apple cider (or bourbon – no judgment) and cook for another minute until the liquid reduces to a syrupy glaze.
5. Serve Like a Pro:
Once the pork is done, let it rest for 5-10 minutes (because, again, respect the pork). Slice it into thick, juicy pieces and top with those glorious caramelized apples. Sprinkle with a few more fresh thyme leaves, and serve with your favorite sides – maybe some roasted root vegetables or a creamy mashed potato situation.
6. Bask in the Compliments:
Accept the applause. You just elevated pork loin to rockstar status.
