BritishMedium · Hot
Rosemary Pork Loin Roast with Apples
Pork loin rubbed with garlic and rosemary, roasted until the exterior is golden and the inside stays moist, apples arranged around the joint so they soften and caramelize in the olive oil drippings as the meat rests. The rosemary and apple together do something gentle and old-fashioned that feels exactly right on a cool evening.
Prep
45 min
Cook
55 min
Rest
10 min
Total
1h 50m
Method
Season and Prepare
1
Season the pork loin with chopped rosemary, minced garlic, 2 tsp kosher salt, and 1 tsp fresh ground black pepper. Drizzle with 3 tbsp extra-virgin olive oil and rub evenly over the surface. Let sit at room temperature for 15 minutes.
Apple Bed
2
Core and slice 3 medium apples. Arrange in a single layer in the bottom of a roasting pan. Drizzle with 2 tbsp extra-virgin olive oil and scatter whole rosemary sprigs among the apple slices.
Roasting
3
Preheat oven to 200°C (400°F). Place the seasoned pork loin on top of the apple bed in the roasting pan.
4
Roast for 40-45 minutes until the internal temperature reaches 63°C (145°F). Insert a meat thermometer into the thickest part of the loin, avoiding bone.
B
Nutri-Score
Good balance
A–E · lower is better · score 2
Calories
488
per serving
High in protein · 43gLow sugar · 9g
Protein
43g
Carbs
13g
Fat
29g
Sat. fat
8g
Fiber
3g
Sugar
9g
Sodium
1298mg
Gluten FreeDairy FreeHeart HealthyDiabetes FriendlyBlood Pressure FriendlyHigh ProteinLow Carb FriendlyBalanced Macros
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
2.6
per serving
ECarbonAEU all-round· carbon sets the grade
Water
0.9m³
Land
84Pt
Runoff
0.2g P
Pork Loin drives 94% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
2
Sour
1
Bitter
4
Spicy
Textures
CrispyTenderJuicy
Aromas
HerbalFruityRoastedEarthy
Kitchen Equipment
Primary Tool
OvenCounter FootprintMedium
Safety & Storage
Cooking Temperature
Pork loin must reach an internal temperature of 63°C (145°F) and rest for 3 minutes before slicing to ensure food safety.
Cross Contamination
Use separate cutting boards and utensils for raw pork. Wash hands thoroughly with soap and water after handling raw meat.
Storage
Refrigerate leftover pork within 2 hours of cooking. Store in airtight containers and consume within 3-4 days.
High Risk Population
Young children, elderly individuals, pregnant women, and immunocompromised persons should only consume pork cooked to the recommended internal temperature.
Handling
Allow roast to rest tented with foil for the full 10 minutes after removing from oven. This allows juices to redistribute and ensures proper temperature equilibration.
Pro Tips
Technique
The resting period is non-negotiable. After roasting at 200°C, tent the pork loosely with foil for a full 10 minutes. This allows the juices to redistribute, so when you slice, they stay inside the meat rather than pooling on your cutting board.
Substitution
Fuji apples work beautifully here — their sweetness holds up better than Granny Smith when roasted. If you prefer a more savory profile, pears offer a similar texture with subtle floral notes that complement the rosemary.
From the chef
When I first encountered pork with apples, I was skeptical — it felt like a northern European compromise. But proper roasting changes everything. The rosemary perfumes the meat, the apples caramelize and release their sweetness into the pan juices, and with olive oil and garlic as your foundation, this becomes something truly honest. A pork loin demands respect: you cannot rush it, and you must never overcook it. Trust the rest.
TagsRoastPorkRosemaryApplesOne PanSunday DinnerAutumnSunday DinnerHerb Crusted
Source: generated · May 30, 2026