Recipe for: Baked Pork Loin with Apples - photo 1
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Recipe for: Baked Pork Loin with Apples

Pikantne Main dishes Regional Cuisine of Poland 50 min Medium 19 wyświetleń ~20.51 PLN * - (0)
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Description

A classic Polish dish where juicy pork loin is roasted together with seasonal apples and onions. This combination of the sweetness of apples with a delicate hint of marjoram and peppery spiciness creates aromatic, home-cooked meat perfect for a family dinner. The dish has a crispy crust while remaining juicy inside; serve with young potatoes, buckwheat groats, or a salad of pickled cabbage. Visually appealing thanks to the golden slices of apple and caramelized onion.

Ingredients Used

Ingredients (13)

Servings:
4
  • Pork loin 800 g
  • Apple 2 szt. (~360 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Butter 30 g
  • Rapeseed oil 30 g
  • Vegetable broth 150 ml
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 2 g
  • ✨ Opcjonalne
  • Smoked bacon 100 g
  • Honey 30 ml
  • 18% cream 100 ml
💰 Szacowany koszt dania: ~20.51 PLN (5.13 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Take the pork loin out of the fridge 30 minutes before preparation to reach room temperature. This allows the meat to cook evenly. Pat the pork loin dry with a paper towel - a moist surface makes it difficult to achieve a nice browning.

Ingredients: pork loin
Use a cutting board and paper towels. Do not pound the meat with a mallet; we want to preserve the structure of the pork loin.
2

Rub the pork loin with salt (evenly distribute about 10 g of salt) and freshly ground pepper on each side. Sprinkle with marjoram, rubbing the spices into the meat with your hands. If you are using bacon, lay the slices of bacon on top of the meat and gently press down.

Ingredients: pork loin, Salt, Black pepper, Marjoram, Smoked bacon
Use disposable gloves or wash your hands after seasoning. The best tools for rubbing in spices are clean hands or a kitchen brush.
3

If the pork loin has a pocket or you want to stuff it with apples, make a shallow incision along the center (about 1.5 cm deep) with a sharp knife. Do not pierce the meat all the way through. The incision will allow for the apple filling to be inserted.

Ingredients: pork loin
Use a sharp, narrow knife and a stable cutting board. Keep your fingers away from the blade and cut slowly, controlling the depth.

Apple and onion filling

4

Peel the apples, remove the cores, and slice them thinly (about 3-4 mm). Peel the onion and cut it into feathers. Heat 15 g of butter and 15 g of rapeseed oil in a medium skillet. Add the onion and sauté for 6-8 minutes until soft and slightly golden. Add the apple slices and sauté for another 4-5 minutes until the apple softens but does not break apart. Add the crushed garlic (15 g) and sauté for 30 seconds. If you want a sweeter filling, add 1 tablespoon of honey (optional) and mix.

Ingredients: Apple, Onion, Butter, Rapeseed oil, Garlic, Honey
The best pan for this step is a wide pan, 24-28 cm. Fry over medium heat to avoid burning the onion. You will check the readiness of the onion when it becomes translucent and you notice a slight golden color.
5

Cool the filling for 5 minutes so it doesn't burn when putting it into the meat. Season the filling with a pinch of salt and a little pepper. Taste - the filling should be sweet and sour, aromatic from garlic, but not overpowering.

Ingredients: Apple, Onion, Garlic, Salt, Black pepper, Honey
The filling should not be hot when placing it into the meat, so it doesn't break apart from the heat. If it is too moist, evaporate the excess juice in a pan for an additional 1-2 minutes.

Assembly and Baking

6

Fill the pocket of the pork loin with the prepared stuffing or place the stuffing on the center of the meat and roll it up like a roulade. Tie the meat with kitchen twine every 3 cm to maintain its shape. Brush the top of the meat with the remaining butter (15 g) and lightly grease it with rapeseed oil.

Ingredients: pork loin, Butter, Rapeseed oil, Apple, Onion, Honey
Use baking twine and a needle or your hand to tie tightly. If you don't have twine, you can use toothpicks, but don't forget to remove them before serving.
7

Preheat the oven to 200°C (top-bottom). Heat a wide cast iron or thick-bottomed skillet over high heat, add a tablespoon of oil (15 g). Sear the pork loin on each side for 1-1.5 minutes, until the surface is golden-brown — this seals in the juices of the meat. Transfer the seared pork loin to a baking dish or ovenproof dish.

Ingredients: Rapeseed oil, pork loin
For frying, use kitchen tongs and protective gloves. If you are using a pan to transfer to the oven, make sure it has a heat-resistant handle.
8

Arrange the remaining slices of apple and onion at the bottom of the baking dish as a 'bed'. Place the pork loin on the layer of apples. Pour 150 ml of warm vegetable broth into the baking dish so that the liquid covers the bottom by about 0.5-1 cm — this will prevent drying out and create an aromatic sauce.

Ingredients: Apple, Onion, pork loin, Vegetable broth
Use a baking dish measuring about 30×20 cm. The broth should be warm to avoid lowering the baking temperature when placed in the oven.
9

Place the baking dish in the oven preheated to 200°C. Bake for 15 minutes, then reduce the temperature to 170°C and bake for another 25 minutes. The total baking time for the 800 g pork loin is about 40 minutes; however, the most reliable method is to check the internal temperature: the pork is ready when the thermometer reads 68-70°C. Once the temperature is reached, remove the meat from the oven and let it rest for 10 minutes to allow the juices to redistribute.

Ingredients: pork loin, Apple, Vegetable broth
Use a meat thermometer inserted into the thickest part, avoiding the string or bone. Cutting the meat immediately after roasting will cause the juices to run out - let it rest.
11

Slice the pork loin after resting into 1-1.5 cm thick slices. Arrange the slices on a plate over a layer of roasted apples and onions. Drizzle with a little sauce. If you used bacon, you can remove the string beforehand and arrange the bacon slices as a decoration.

Ingredients: pork loin, Apple, Onion, 18% cream, Smoked bacon
Use a sharp knife to slice the meat in one smooth motion, do not saw. It is best to serve on warm plates.

Sauce (optional)

10

If you want a creamy sauce: pour the sauce from the baking dish into a saucepan, strain out the larger pieces. Bring to a boil and reduce the heat, add 100 g of 18% cream and stir for 2-3 minutes until the sauce thickens slightly. Season to taste with salt and pepper. If the sauce is too sour from the apples, you can add 1 teaspoon of honey.

Ingredients: 18% cream, Honey, Salt, Black pepper, Vegetable broth
Use a small sieve to strain and a wooden spoon to stir. Do not bring the cream to a boil to avoid curdling.

Serving

12

Serve the pork loin with young potatoes drizzled with butter or with buckwheat. Garnish with fresh parsley or chives. The serving temperature should be warm — around 60-65°C in the center of the slice.

Ingredients: pork loin, Apple
On the plates, first arrange the side (potatoes/ groats), and then the slices of meat for a nice presentation. Add fresh herbs just before serving.

Fun Fact

💡

In Poland, pork roasted with fruits, especially apples, has a long tradition — the combination of sweet apples with fatty meat helps to keep the meat tender and enhances the aroma of the dish.

Best for

rodzinny obiad niedzielny obiad święta jesienne/wiosenne

Tips

🍽️ Serving

Serve with young potatoes boiled in their skins, drizzled with butter and sprinkled with dill, or with buckwheat and sauerkraut. For a lighter version, replace the butter with an extra portion of stewed apples.

🥡 Storage

Store in the refrigerator in a tightly sealed container for up to 2 days. To reheat, warm in the oven at 160°C for 10-15 minutes covered, to prevent the meat from drying out. The sauce can be stored separately for up to 3 days.

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