16. December 2013 · 2 comments · Categories: Pork · Tags: , , ,


This is definitely one of my favorite pork recipes. It’s a large serving so I would make it for special occasions with a few guests. And it just makes such a great presentation when ready that it doesn’t need much comment. All you will hear from your family and friends is mmmm and ahhhh.
I have brined the pork to make sure it will remain juicy throughout the whole cooking process. I’m also making a little chunky apple sauce so that you can serve the pork on a “cushion” of apples.
This is definitely a great recipe that I would recommend for the upcoming holidays. Pork and apples is the best marriage, and this one also goes perfectly with braised red cabbage with bacon and maple syrup.

Serving: 8 servings
Preparation: 15 minutes
Cooking : 1h 45 minutes
Calories for one chop and tablespoon of chunky apple sauce – 530 calories

Pork roast with 8 ribs
4 bay leaves, crushed
1 tablespoon of kosher salt
1 teaspoon of black pepper
3 tablespoons of marjoram
½ teaspoon of cinnamon
½ teaspoon of cayenne pepper
1 tablespoon of dry garlic
1 tablespoon of canola oil

Apple cushion:
1 teaspoon of canola oil
1 small onion, diced
2 medium apples (Granny Smith)
3 sprigs of thyme
1 bay leaf
½ cup of wine
½ cup of stock
2 garlic gloves, minced

4 quarts/4 litres of water
1 cup of kosher salt
½ cup of brown sugar
1 tablespoon of black peppercorns
2 tablespoons of allspice berries
4 bay leaves
1 medium size onion, chopped


I recommend brining the pork overnight; however, even 2-3 hours of brining will help preserve the moisture in the pork. Combine all the spices with water and bring it to boil. Cool it down and then transfer the pork into the pot and store it in the fridge.
Remove the pork from the fridge, discard all the spices and onion. Rinse the meat in cold water, pat it dry and let it rest a little bit. Scrape the fat skin from the bones. Don’t remove the fat layer from the side of the pork, but take a paring knife score that side. It will help keep the pork moist but also will give it a nice crunch.

loin spices
Combine all the spices in one bowl and cover thoroughly with that rub.

Prepare a roasting pan and frying pan. Preheat the oven to 400F.

loin on pan
Heat the canola oil in the frying pan and sear the rack on the fat side first for about 3 minutes until it gets brown; then turn to the other side and sear it for another 3 minutes on medium heat. Turn the heat off.

apple and loin
Move the pork to the roasting pan, put a thermometer into the middle and set it for 140F. (I use a digital thermometer with external probe with a temperature alarm.) Make sure that it doesn’t touch the bones. Roast the pork for about 1h and 45 minutes. If you see that the fat side of the pork is getting too brown, cover it with some tin foil.

While the pork is sitting in the oven, heat up the frying pan with the brown bits of the pork and add 1 teaspoon of canola oil. Then add the onions and apples, minced garlic, thyme sprigs and bay leaf.
Stir it well and fry it on low heat for about 2 minutes.
Add the wine and stock and scrape all the brown bits of pork. Cook it for 20 minutes on low heat until the liquid cooks down and apples become little mushy. Add any salt and pepper at the end for your taste.

When the pork is ready and it reaches the inside 140F degree, take it out of the oven and let it rest for 10 minutes before cutting. Place the apples on the bottom of the serving plate and put the roast on top of it.

loin cut5


.pork and cabbage



  1. Pingback: Braised Red Cabbage with Bacon and Maple Syrup - Magdalicious food blog

  2. Sooo yummy! I’ll have to try this at my house next time. Thanks for the great meal and fun evening :-)

  3. You are very welcome! I’m so glad you liked it and can’t wait to hear back how yours worked out :)

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