Roast Pork Loin with Apples, Onions, & Apple Cider Sauce Recipe

Roast Pork Loin with Apples, Onions, & Apple Cider Sauce

Serves 4

Roast pork with apples for a winning dinner combo, made even better with a simple sauce using Metropolitan Market Fresh-Pressed Apple Cider enriched with a little butter and mustard. If you don’t have an oven-proof skillet, transfer the browned pork and veggies to a shallow casserole to roast.


  • 1 (2 lb) boneless center cut pork loin, trimmed and tied
  • Salt and pepper, to taste
  • 2 Tbsp vegetable oil
  • 1 medium onion, thickly sliced
  • 2 carrots, thickly sliced
  • 2 stalks celery, thickly sliced
  • 3 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 4 Tbsp cold unsalted butter, divided use
  • 2 baking apples (see Cook’s Tip), peeled, cored, and cut into 8 slices
  • 2 Tbsp apple cider vinegar
  • 1 cup Metropolitan Market Apple Cider
  • 2 Tbsp whole grain mustard


  1. Preheat the oven to 400°F.
  2. Season the pork loin all over with salt and pepper. In a large oven-proof skillet, heat the vegetable oil over medium-high heat. Add the pork and brown on all sides. Transfer the meat to a plate and set it aside.
  3. Add the onion, carrots, celery, garlic, herb sprigs, and 2 Tbsp of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast until the temperature of the loin registers 145°F measured with an instant-read thermometer inserted into the center of the meat, about 30 to 35 minutes.
  4. Transfer the pork to a cutting board and tent with foil. Spoon the apples and vegetables onto a serving platter and set aside. Remove and discard the herb sprigs.
  5. To make a sauce, return the skillet to medium-high heat and stir in the vinegar. Bring to a simmer, stirring often, and cook until liquid is reduced by 1/2. Add the cider and reduce by half again. Remove from heat and stir in mustard and the remaining 2 tablespoons of cold butter. Add salt and pepper to taste, as needed.
  6. To serve, drizzle the roast pork with some of the sauce and pour remaining sauce into a small pitcher or gravy boat and serve on the side.
  7. Cook’s Tip:
  8. Baking apples include Granny Smith, Golden Delicious, Jonagold, Honeycrisp, Rome, Cortland, Pippin, Crispin, Braeburn, and Empire.


Amount Per Serving (based on 4 servings)
Calories: 540
Fat: 28 g
Saturated Fat: 11 g
Cholesterol: 150 mg
Sodium: 290 mg
Carbohydrates: 26 g
Fiber: 4 g
Sugar: 19 g
Protein: 42 g
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Ratings and Reviews

“This recipe is fantastic and definitely a crowd pleaser. i have made it twice and it turned out perfectly both times. my husband tried it first and then i made it for his family. we served it with a sauterne wine, as my mother in law likes sweet wine and we don’t- it was great for all of us. i used the metropolitan market apple cider- it’s the best!”
“I have a favorite pork and apple recipe that cooks for a long time, so i was skeptical. this is really easy and delicious! tangy and sweet!”
“I've done this recipe twice in the last two weeks. each time my guests raved about it. it'll now be my go-to recipe for winter/fall pork tenderloin. ”

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