Roasted Pork Loin with Apple au jus
One of my favorite meals to prepare for Sunday Supper (#SundaySupper) is an oven roasted pork loin. They are incredibly easy to make and yet feel special enough for a Sunday family gathering. I most often make this particular version in fall when apples are in season and serve it with roasted cinnamon apples or crock pot applesauce. The apple au jus is a perfect compliment to the pork and is not overpowering.Serve with sweet potatoes and greens and this is the perfect fall meal.
Roasted Pork Loin with Apple au Jus
- For the Pork Loin
- Olive oil
- 2 Rosemary sprigs
- 2 cloves garlic, minced
- salt & pepper
- 4 lb pork loin roast, trimmed or excess fat cap
- For the Apple Au Jus:
- 4 cups apple cider or apple juice
- 1-1/2 cups chopped onion
- 3 large fresh rosemary sprigs
- 2 cinnamon sticks
- 4 teaspoons apple cider vinegar
- 2 tbsp unsalted butter
- reserved pan drippings from roasting pork loin
- Preheat oven to 375 °F. Rub the pork loin with olive oil, then generously cover with salt, pepper, minced garlic and chopped rosemary.
- Roast for about 65 - 80 minutes or until the internal temperature of the pork reaches 145 °F.
- Tent the pork with aluminum foil and let rest for 15-20 minutes to allow the juices to redistribute. Reserve the pan drippings for the au jus sauce.
- Meanwhile, during the last 20 minutes of cook time on the pork loin, begin making the apple au jus. Mix all the ingredients in a medium saucepan and boil until mixture is reduced to about 3 cups. This will take about 30-40 minutes.
- After, the pork roast is finished roasting, pour the remaining drippings into the sauce for the last few minutes of reduction time.
- Strain the sauce of any solids, pressing lightly to extract any liquids. Discard solids. Return liquid to saucepan and whisk in the butter and season with salt and pepper to taste.
- Slice the rested pork loin and serve with the au jus drizzled over the top.