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Pork loin served with apple compote and garnished with fresh thyme
Juicy roasted pork loin paired with sweet apple compote

Roasted Pork Loin with Spiced Apple Compote

Author: Flavelo
Recipes Main Courses
Pork loin is a lean cut that can easily dry out. The classic solution? Pair it with fruit. The acidity and sweetness of apples perfectly balance the meat, while restoring moisture. This recipe uses a two-step method: searing in the pan for flavor, and finishing gently in the oven for tenderness.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Oven-safe skillet (or skillet + roasting pan)
  • Meat thermometer (highly recommended)
  • Aluminum foil

Allergen Information

⚠️ Milk

Instructions

1 ✓

Prep: Preheat oven to 350°F (180°C). Pat the pork completely dry and season generously with salt and pepper on all sides.

Tip: Dry meat sears; wet meat steams.
2 ✓

Sear: Heat oil in a skillet over high heat. Sear the pork on all sides (2-3 minutes per side) until golden brown.

Tip: This creates the Maillard reaction, developing a rich flavor crust.
3 ✓

Roast: Transfer the skillet to the oven. Roast for 15-20 minutes, or until an internal thermometer reads 145°F (63°C).

Tip: Cooking time depends on thickness. Do not overcook!
4 ✓

Rest: Remove pork to a cutting board and tent loosely with foil. Let rest for 10 minutes.

Tip: Resting allows muscle fibers to relax and reabsorb juices.
5 ✓

Compote: In the same skillet (don't wash it!), melt the butter. Add apples, sugar, cinnamon, and thyme. Sauté until soft. Add apple juice and simmer until syrupy.

Tip: The browned bits (fond) left in the pan from the pork will flavor the apples.
6 ✓

Serve: Slice the pork and top with the warm apple compote.

Tip: Mashed potatoes are the perfect side dish.

Recipe FAQ

The meat is dry.
It was overcooked. Pork loin is lean; it shouldn't be cooked to leather. 145°F (63°C) is safe and leaves the center slightly pink and juicy.
I don't have an oven-safe skillet.
No problem. Transfer the meat to a baking dish after searing.

Ingredients

  • 1.75 lbs Boneless Pork Loin Roast
  • 3 whole Tart Apples (e.g., Granny Smith, diced)
  • 2 tbsp Butter
  • 1 tbsp Brown Sugar
  • 1 tsp Ground Cinnamon
  • 2 tbsp Vegetable Oil
  • 2 sprigs Fresh Thyme
  • 0.5 cup Apple Juice or Cider
  • 1 tsp Salt
  • 0.5 tsp Black Pepper