Easiest Way to Cook Tasty Hickory, Apple, and Herb Roasted Pork Loin

Hickory, Apple, and Herb Roasted Pork Loin. This pork loin is flavored with herbs and served with spiced apple chutney. Herb Roasted Pork Tenderloin is flavorful, simple, and elegant main dish that works just as well for a weeknight dinner as it is for special dinner guests. If you haven't quite honed your kitchen skills, but still need a recipe to impress, this Herb Roasted Pork Tenderloin is for you.

Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any. You can cook Hickory, Apple, and Herb Roasted Pork Loin using 17 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Hickory, Apple, and Herb Roasted Pork Loin

You need 2 lb of Pork Loin Roast.
You need 2 cup of Apple Juice.
It's 1 1/2 Cup of Chicken Stock.
It's 1 of TS Hickory.
Prepare 1 of White Onion halved to use as “roast rack”.
You need 2 of bay leaves.
Prepare 2 of sage leaves.
You need of To make RUB ⬇️.
You need 1 TB of Italian Seasoning.
You need 1 TB of Thyme.
Prepare 1 TB of Rosemary.
You need 1/2 TB of Onion Powder and dehydrated Onion.
You need 1/2 TB of garlic powder.
You need 1/2 teaspoon of white pepper.
It's 1/2 TB of parsley flakes.
You need 1/2 TB of paprika.
You need 1/2 TB of salt.

I love making this slow cooker pork roast with apples for chilly fall dinners with my family. The apple pork loin tastes even better served with homemade mashed potatoes. —Rachel Schultz, Lansing, Michigan. Our delicious pork loin is made with a crusty herb coating and roasted to perfection. A bone-in loin roast will be the most flavorful for it.

Hickory, Apple, and Herb Roasted Pork Loin step by step

Mix all dry ingredients together in a small bowl, rub on pork loin.
I skipped this next step due to crying children, and in a hurry, but next time doing it this way so the Pork fat is crispy on the bottom* ⬇.
Heat a large sauté pan, and add about 1/2 cup of oil (I use vegetable oil). Once oil is hot, sear your pork loin on all sides (to a brown, I would have done the bottom fat a little longer so it was crispier).
In a casserole dish or roasting pan, arrange onions on bottom as your “rack”, with the loin fat down on the 4 halves. Add your apple juice, chicken stock and hickory (mixed), bay leaves and sage..
Cover with foil, heat covered in oven at 325* for 15 minutes per LB. ****so since mine was 2.5 AND I didn’t pre-sear I had mine in for about 45-50 minutes***.
I let mine rest for about 5 minutes after the oven..
Slice to liking.
I kept my juice to use as a dipper, seriously made the meal! Had I had some corn starch or the patience to make a roux, I would have thickened it up a bit 😂.
Serve with whatever sides! Total meal cost, $6 out of pocket!.
*** Have leftovers? MAKE A SANDWICH!!! *** I made a pork loin sandwich on a bakery roll with horseradish mustard, mayo, onion, Muenster, tomato, onion and arugula, no pics but it was AWESOME!.

This roast is a fabulous choice for a holiday meal or Sunday dinner. To double butterfly the pork loin, lay the meat, fat-side down, on a work surface and make a horizontal lengthwise cut. The applesauce for Herb Roasted Pork Loin. The Maple Applesauce that accompanies this roast pork is not cloyingly sweet at all. Use a carving knife or a steak knife and fork, to slice the pork along the grain and serve with the roasted apples and vegetables.