Caramel Apple Pork Loin
A riff on one of our family's favorites: caramel apple pork chops by Tyson. I love the loin because you can choose the thickness of your "chops" and you get a nice, even cook on all of them. Turns out moist and beautiful. You'll want a side with some salt to balance out the sweet sauce.
A riff on one of our family's favorites: caramel apple pork chops by Tyson. I love the loin because you can choose the thickness of your "chops" and you get a nice, even cook on all of them. Turns out moist and beautiful. You'll want a side with some salt to balance out the sweet sauce.
- Carbohydrate 35.8134231479056 g
- Cholesterol 99.2513666925779 mg
- Fat 25.0172920097752 g
- Fiber 2.36205633525054 g
- Protein 23.0753041251305 g
- Saturated Fat 11.5158374436907 g
- Serving Size 1 1 Serving (290g)
- Sodium 130.452763964764 mg
- Sugar 33.4513668126551 g
- Trans Fat 2.4195076881843 g
- Calories 457 calories
Step-by-step
- Set your oven to 325F and then begin the caramel sauce. Pour the apple juice into a saucepan and add all the sauce ingredients except the butter. Bring to a boil while stirring and then cube your butter and add it to the sauce. Continue to stir and boil over medium heat until reduced by 1/3, then remove from heat.
- Next, prep the meat. Apply salt, pepper and cinnamon to all sides of the loin. Bring a skillet to medium-high heat, place your meat in and get a good sear on all sides of the pork. Layer the bottom of a deep (at least 3") pan with apple slices and set the pork on them with the fat cap facing up, leaving room on all sides.
- Arrange the remaining apples on all sides of the pork and pour the sauce over both the apples and the meat. If possible, insert an oven-proof thermometer into the thickest part of the pork and then cover the whole thing with foil. Insert into the oven and bake for around 1.25 hours.
- If you're using a thermometer, pull out the pan when it reaches about 138F. Yes, 145F is where you want pork to be, but you're going to leave the foil ON for 20 minutes and let it coast up to temp. Either way (thermometer or not) let it rest with the foil in place for 20 minutes before slicing it. Serve topped with the baked apple slices.
Preventing Tough Pork Through Heat Control
The most common error in roasting a whole pork loin is overestimating the time it requires inside a 325F oven. Lean cuts dry out quickly if held at high heat. Remove the roast at 138F internal temperature. Keep the foil tent in place for 20 minutes to allow carryover cooking to reach the safe final temperature of 145F while keeping the muscle fibers moist.
Securing a Crust Without Boiling
Achieving a reliable exterior crust requires removing surface moisture before the meat touches the pan. Pat the loin thoroughly dry with paper towels prior to applying salt, black pepper, and cinnamon. Preheating a skillet to medium-high ensures the exterior proteins denature instantly on contact rather than steaming in their own juices.
Managing Fruit Moisture Ratios
Tart apples soften significantly as they bake submerged in liquid. Fresh fruit releases cellular water during reduction, which thints the surrounding caramel sauce if not properly accounted for. Slicing the six apples uniformly ensures they break down at an even rate beneath the roasting meat.
