By Robyn Burton
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels. Rub with 1 tablespoon of olive oil, salt, pepper, and 1 teaspoon of rosemary.
Place the pork loin in a roasting pan and roast in the preheated oven for 45 minutes, or until an internal temperature of 145°F is reached.
While the pork is roasting, peel and core the apples. Cut them into small cubes.
In a saucepan, melt 2 tablespoons of butter over medium heat. Add the apples, 2 tablespoons of brown sugar, and 1 teaspoon of rosemary. Cook until the apples are soft and caramelized, about 10-12 minutes. Set aside the apple compote.
Peel and chop the russet potatoes into evenly sized chunks. Place in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add 2 tablespoons of butter and 1 cup of milk. Mash until smooth. Season with salt and pepper to taste.
Trim the ends of the green beans. Bring a pot of salted water to a boil, add the green beans and cook for about 4-5 minutes, until tender-crisp.
Drain and transfer the green beans to a bowl. Toss with 1 tablespoon of olive oil, salt, and pepper.
Once the pork is cooked, remove it from the oven and let it rest for at least 10 minutes before slicing.
Serve slices of pork with a generous spoonful of apple compote, alongside a serving of mashed potatoes and green beans. Garnish with additional rosemary if desired.
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By Robyn Burton
This Main Course Dinner Roast Pork recipe is ready in 1 hour 30 minutes and features pork loin, apples, brown sugar and other delicious ingredients. Contains 600 calories total.
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels. Rub with 1 tablespoon of olive oil, salt, pepper, and 1 teaspoon of rosemary.
Place the pork loin in a roasting pan and roast in the preheated oven for 45 minutes, or until an internal temperature of 145°F is reached.
While the pork is roasting, peel and core the apples. Cut them into small cubes.
In a saucepan, melt 2 tablespoons of butter over medium heat. Add the apples, 2 tablespoons of brown sugar, and 1 teaspoon of rosemary. Cook until the apples are soft and caramelized, about 10-12 minutes. Set aside the apple compote.
Peel and chop the russet potatoes into evenly sized chunks. Place in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add 2 tablespoons of butter and 1 cup of milk. Mash until smooth. Season with salt and pepper to taste.
Trim the ends of the green beans. Bring a pot of salted water to a boil, add the green beans and cook for about 4-5 minutes, until tender-crisp.
Drain and transfer the green beans to a bowl. Toss with 1 tablespoon of olive oil, salt, and pepper.
Once the pork is cooked, remove it from the oven and let it rest for at least 10 minutes before slicing.
Serve slices of pork with a generous spoonful of apple compote, alongside a serving of mashed potatoes and green beans. Garnish with additional rosemary if desired.
Calories per Serving: 600
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