Pork Loin Roast with Apples, Onions, & Potatoes – The Schmidty Wife: Pork Loin Roast with Apples Onions and Potatoes

My Fall Favorite

Hello, dear. It’s Anna. I love this time of year. The air gets crisp. The leaves turn gold. It makes me want a warm, cozy meal. This pork roast is just that. It fills your kitchen with the best smell. Doesn’t that smell amazing?

This recipe is simple. It all cooks in one pan. The pork gets juicy. The apples turn sweet and soft. The potatoes soak up all the good flavors. I first made it for my book club. They all asked for the recipe. I still laugh at that.

Why It Works So Well

Let me tell you a secret. The magic is in the mix. The pork fat and butter drip down. They cook the potatoes and onions underneath. Everything gets tasty. Nothing goes to waste. That matters to me. A good meal uses everything well.

Also, the apples are key. They are tart at the start. The heat makes them sweet. This balances the rich pork. Fun fact: Granny Smith apples hold their shape when baked. They don’t turn to mush! Do you have a favorite apple for cooking? I’d love to know.

A Little Story for You

My grandson helped me make this once. He was about ten. He said the apples and onions looked like a nest. He was right! You make a little bed for the pork. He placed the roast in the center so carefully. It was sweet.

That’s the other reason this matters. Cooking together makes memories. It’s not just about the food. It’s about the time spent. The stories shared. The little hands helping. What’s the best meal you remember making with someone?

Getting It Just Right

Now, don’t be scared of the pink inside. That’s important. Cook the pork to 145 degrees. Then let it rest. The meat will be perfect. It will be juicy and tender. If you cook it too long, it gets dry. We don’t want that.

The high heat at the start is a trick. It gives the outside a nice color. Then the lower heat cooks it through gently. Trust the process. It works every time. Do you use a meat thermometer? It’s a kitchen game-changer.

Your Turn in the Kitchen

This is a Sunday supper kind of meal. It feels special. But it’s really quite easy. You just chop, mix, and let the oven do its work. You’ll feel so proud when you pull it out. The golden pork. The soft apples. The crispy potatoes.

I like to serve it right from the pan. Put it in the middle of the table. Let everyone help themselves. The steam rises. Everyone smiles. That’s the real reward. Tell me, what’s your favorite cozy meal for a cool day?

Ingredients:

Ingredient	Amount	Notes
Pork loin	4-5 pound
Granny Smith apples	3	cored and sliced
Baby potatoes	1 pound	halved
Onion	1	sliced
Butter	2 tablespoons	melted
Minced garlic	2 teaspoons
Fresh rosemary	2 teaspoons	chopped
Kosher salt	1 teaspoon

A Cozy Sunday Supper: Pork Roast with Apples & Memories

Hello, my dear. Come sit a spell. I want to tell you about my favorite autumn dish. It fills the whole house with the most wonderful smell. It reminds me of Sunday dinners at my grandma’s farm. We would play outside until that delicious scent pulled us in.

This recipe is like a warm hug on a plate. Everything cooks together in one pan. The pork gets so tender. The apples turn sweet and soft. I still laugh at how my brother would sneak potatoes from the pan. Let’s make it together, step by step. It’s easier than you think.

Step 1

First, get your oven nice and hot. Set it to 400 degrees. Now, let’s make our special butter. Mix the melted butter, garlic, rosemary, and salt in a little bowl. Doesn’t that smell amazing already? This butter will make everything golden and tasty.

Step 2

Dry your pork loin with paper towels. This helps the skin get crispy. Grease your big baking dish lightly. Toss in your potatoes, apple slices, and onion. They make a cozy bed for the pork. (A hard-learned tip: slice your apples thick so they don’t disappear!).

Step 3

Push the veggies aside to make a nest. Place the pork right in the center, fat side up. Now, drizzle that lovely butter all over everything. Be generous! Get the pork and all the apples and potatoes shiny. Why do we put the pork fat side up? Share below!

Step 4

Bake it at 400 degrees for just 15 minutes. This gives it a good start. Then, lower the heat to 350 degrees. Let it bake for about another hour. You’ll know it’s done when a thermometer says 145 degrees in the thickest part.

Step 5

This is the most important step! Take the pan out. Cover it loosely with foil. Let the whole thing rest for 10 minutes. I know it’s hard to wait. But this keeps all the juicy goodness inside. Then, slice the pork and serve it right from the pan.

Cook Time: 70-80 minutes
Total Time: 90 minutes
Yield: 6 servings
Category: Dinner

Three Fun Twists on Our Classic Roast

This recipe is like your favorite sweater. You can dress it up for different occasions. Here are three ways to play with it. Each one gives the meal a whole new feeling. I love trying little changes like this.

• Maple & Mustard Glaze: Swap the butter mix for equal parts maple syrup and Dijon mustard. It adds a sweet and tangy kick.
• Root Vegetable Swap: Use sweet potatoes and parsnips instead of regular potatoes. It tastes like a harvest festival.
• Herb Garden Version: Use fresh sage and thyme with the rosemary. It smells like a summer garden, even in fall.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, let’s talk about the full plate. This roast is a whole meal by itself. But a little extra something makes it special. I always serve it on a big platter. Let everyone see how beautiful it looks first.

For a side, some simple steamed green beans are perfect. Or a bright, crunchy salad. It balances the cozy, rich flavors. A sprinkle of fresh parsley on top makes it pretty. For a drink, a cold apple cider is wonderful. Grown-ups might like a glass of dry hard cider with it. The apple flavors sing together. Which would you choose tonight?

Keeping Your Cozy Roast for Later

Let’s talk about saving leftovers. This roast keeps well for three days in the fridge. Just tuck it into a sealed container. The apples get softer, but still taste sweet.

You can freeze it for a future busy night. Slice the pork and pack it with the veggies. Use a freezer bag, press out the air. It will be good for two months.

Reheating is simple. Warm slices in a pan with a splash of broth. This keeps the pork from drying out. I once microwaved it dry, and it was tough!

Batch cooking this is a smart move. Make two roasts if your oven fits two pans. Eat one now, freeze one for later. This matters because a ready-made meal feels like a gift to your future self.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes the pork can be dry. The fix is simple. Always let it rest for three minutes after cooking. This lets the juices settle back in.

Your potatoes might not be tender. Just cut them small and even. I remember when mine were still hard. They were too big! Smaller pieces cook through perfectly.

The apples could turn to mush. Use firm Granny Smith apples. They hold their shape in the hot oven. This matters for a nice texture in every bite.

Getting these right builds your cooking confidence. A juicy roast and perfect veggies make you proud. That good feeling is why we cook at home.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free?
A: Yes, it is naturally gluten-free. Just check your broth if you use any.

Q: Can I make it ahead?
A: You can chop the veggies early. Keep them in water so they don’t brown.

Q: What if I don’t have rosemary?
A: Thyme or sage are lovely swaps. Use what you have in your garden.

Q: Can I make a smaller portion?
A: Absolutely. Use a smaller roast and less veggies. Just keep the baking time the same.

Q: Any optional tips?
A: A little drizzle of honey over the apples is nice. Fun fact: Pork and apples have been paired for centuries!

Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings warmth to your table. It is a hug on a plate. The smell filling your kitchen is the best part.

I love seeing your creations. It makes my day. Please share your photos if you feel like it. Show me your cozy dinner.

Have you tried this recipe? Tag us on Pinterest! I would be so delighted to see it. Thank you for cooking with me today.

Happy cooking!

—Anna Whitmore.