Apple Roasted Pork Loin

A poorly written cookbook recipe can cause great consternation, but if you're fearless you can overcome it and still manage to put a great meal on the table. 

This recipe was one of those that started out as a confusing mess but Grandma managed to correct it. I'm not sure if she did that while she was cooking it the first time, or if she tried it out further and perfected it. To be honest, I can't remember. What I do remember is that this pork loin was always an amazing "something different." And Grandma never said a word about the failings of the original recipe. I guess she heard the old saying "only a mediocre musician [chef] blames his instrument [recipe]!" I can vouch for the fact that the recipe was substantially annotated though.

This dish is also one more example of perfect synergy--apples, onions, salt and pepper. Balsamic vinegar and maple syrup. Positively perfect in this hearty meal. What I need to find is a side dish for it. Perhaps a great rice pilaf. We tried a noodle dish, but it was a little heavy. That's something I'll have to work on.

Apple Roasted Pork Loin

4-5 pound pork loin roast

1/4 cup balsamic vinegar
2 tablespoons maple syrup
3 Granny Smith apples, cored and cut into 8 wedges each
1 large red onion, halved and sliced into 1/2-inch-thick pieces
1 tablespoon olive oil
Kosher salt and freshly ground pepper  

Cover rimmed baking sheet with aluminum foil and place pork roast on it. Trim of any fat and generously season with salt and pepper.  Leave on counter for about an hour before cooking to allow it to warm up to room temperature.  

Adjust oven racks so one rack is in top third of oven and another rack in bottom third. Preheat oven to 450 degrees.

When roast is at (or near) room temperature, place in oven and roast for 1 hour. (This will make a crust and prevent roast from drying out.)

Towards the end of the first hour of cooking reduce heat to 350F and begin making glaze. In small saucepan bring vinegar and maple syrup to a boil over high heat, stirring occasionally until mixture has reduced to 1/4 cup (about 3 to 4 minutes). Remove from heat.

Remove pork roast from oven and thoroughly brush on glaze. Return to oven and continue cooking at 350F until internal temperature reaches 150F. 

Prepare apples and onion and toss with oil in a baking dish or another rimmed baking sheet. Season with salt and pepper and arrange in a single layer. Put in oven on bottom rack until golden, about 15 minutes. Remove from oven and toss again. Set aside until roast is done.

Continually test roast temperature until it registers 150F.  When temperature reaches 150F, transfer pork to cutting board, and let rest 10 minutes. Slice 1/4 inch thick and serve with onions and apples on top.