Roast pork loin with apples is a pork loin rubbed with salt, pepper, nutmeg, and cinnamon, rested for an hour, slow roasted at 150°C (302°F) for 90 minutes, and served sliced with green apple halves poached in chancaca syrup with lemon and spices. It takes 30 minutes of preparation and 120 minutes of cooking, and serves 4.
A simple, tender roast where meat and fruit come together in a sweet and savory combination that children love.
How to Make Pork Loin with Apples?
The lean loin is seasoned and roasted at a low temperature so it stays juicy, while the apples simmer briefly in a spiced chancaca syrup.
Nutritional Information
Each serving of pork loin with apples contains approximately 400 calories, 30 g of carbohydrates, 20 g of fat, 25 g of protein, 4 g of fiber, 20 g of sugars, 70 mg of cholesterol, and 350 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Roast Pork Loin with Apples Recipe
Preparation: 30 minutes (plus 1 hour resting)
Cooking: 120 minutes
Servings: 4
Ingredients
- 1 kg of pork loin
- 2 green apples
- 120 ml (½ cup) of water
- 60 ml (¼ cup) of chancaca syrup (Chilean unrefined cane sugar)
- ¾ teaspoon of ground cinnamon
- 1 tablespoon of lemon juice
- Nutmeg
- Fine salt
- Black pepper
Instructions
- In a small dish, mix the salt, pepper, ½ teaspoon of nutmeg, and the cinnamon. Place the pork loin in a baking dish and add the spice mixture.
- Rub it evenly with clean hands, cover with plastic wrap, and chill for about 60 minutes. Preheat the oven to 150°C (302°F) for at least 10 minutes.
- Roast the seasoned pork for about 90 minutes or until fully cooked inside. Keep warm. In a small pot, combine the chancaca, water, lemon juice, and the rest of the spices, bring to a boil over medium heat, and add the peeled apple halves.
- Cover and cook over low heat for 8 to 10 minutes or until the apples are tender but still whole. Serve the pork sliced with the warm apples.
Additional Tips
Roast low and slow
Roasting at 150°C (302°F) for 90 minutes keeps this lean cut from tightening and losing its juices.
Rest before slicing
Let the pork rest covered for 10 to 15 minutes so the juices redistribute.
Use green apples
Their acidity balances the sweetness of the chancaca.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Chancaca | Honey or brown sugar | 60 ml | Milder |
| Chancaca | Maple syrup | 60 ml | Different sweetness |
| Pork loin | Pork tenderloin | 1 kg | Shorter roasting |
| Green apples | Pears | 2 | Softer, sweeter |
Frequently Asked Questions (FAQs)
1. Which apple cooks best?
Green apples such as Granny Smith, whose acidity balances the chancaca and enhances the meat.
2. Can I replace the chancaca?
Yes, with honey, brown sugar, or maple syrup.
3. Can I use another cut?
Yes, pork round or tenderloin, but the loin is especially tender and lean.
Benefits of Pork
Pork is a valuable source of protein and essential amino acids, and it provides zinc.
Did You Know?
In the past, pigs were sometimes fed apples because breeders believed it sweetened the meat, which may explain the tradition of roasting a pig with an apple in its mouth.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Juicy Roast Pork Loin Recipe
- Chilean Pot Braised Pork Tenderloin Recipe
- Chilean Apple Kuchen Recipe
- Andean Quinoa Lawa Recipe
