Plant your shallots! #Recipe: Garlic Rosemary Roasted Pork Loin with Apples & Onions

Plant your shallots

This year was a bit dismal on the garden front. Typically, we grow all kinds of vegetables and have amazing flowers, but this year didn’t give us enough sun to harvest much of anything but blackberries.

Just to set the record straight, Mark is the gardimg_0119ener. The man can grow anything! Right now he has potatoes growing out of the composter, and he didn’t even plant them! I really try, but our garden does much better if I just follow instructions. LOL. I mean that.:)

We did get a good growth of shallots this year. My neighbor is a master gardener. She gave me some shallots from her garden last fall, so this was my first crop! It’s time to plant again for next year…so Mark got those in the ground for us. Plant in the fall, harvest the next fall.

Over the weekend there was a brief break in the rain, so I took the chance to get out in the garden for a little while. I’ve been meaning to get into the yard to pull the last of the weeds, clean up the garden tools and start shutting down the yard for the winter. I cleared the dead plants from the beds and put away the lawn chairs. I’m happy to have it done.

Okay, Winter. Now, you can bring on the rain. I’ll settle in for some comfort food!

Garlic Rosemary Roasted Pork Loin with Apples & Onions

img_0268I don’t cook “the other white meat” very often. I really should, though. It’s lean and very tasty. Like chicken, it easily takes on the flavor of whatever you want to pair it with!

Tonight, it’s pork loin into the dutch oven with apples and onions. The rosemary smells heavenly…

Preheat oven to 425F.

Chop 2 large onions and 2 large apples into rough chunks. I used sweet yellow onions and Gala apples. Whatever you have on hand is totally fine, though. I love Granny Smiths and purple onions, for stronger flavor.

In the bottom of a dutch oven, or large roaster toss the apples and onions with 3T olive oil, and cracked black pepper. Sprinkle with 1 t cinnamon – no more than a 1/2 t. I added a sprig of fresh rosemary, though it can be a bit strong. Since I put it on the loin itself, you may want to leave this out.


With your fingers, rub the pork loin with 2T crushed garlic. I love the California Garlic you buy in the jar for this sort of an application. If you don’t have it, garlic powder will work in this situation, too. If you use powder, throw a couple of fresh garlic cloves in the bottom with the apples and onions. You’ll want them to pick up that garlicky goodness.

In a small bowl, mix well 1T kosher salt and 2T fresh rosemary finely chopped. Rub the salt mixture into the pork loin with the garlic. I like it a little spicy with my sweet, so I added 1/2 t red pepper flakes. Totally optional.


That’s it! Cover with a lid or foil, and roast it in the oven for 45-60 minutes, or until the internal temperature reaches 145F. Make sure to let it rest for 10 minutes before slicing.


My grandma used to serve this pile of happiness with garlic mashers & good ol’ green beans, so who am I to fix what isn’t broken?

Garlic Rosemary Roasted Pork Loin with Apples & Onions

  • Servings: 8
  • Difficulty: very easy
  • Print

Credit: hummingthesnail


  • 3-pound pork loin
  • 2 large onions
  • 2 large apples
  • 3T olive oil
  • 1 teaspoon cinnamon
  • 2 T crushed garlic
  • 2 T fresh rosemary, finely chopped
  • 1 T Kosher salt
  • 1t red pepper flakes (optional)
  • fresh cracked pepper + salt to taste


  1. Preheat oven to 425F.
  2. Roughly chop apples and onions and place in a Dutch oven or large roasting pan.
  3. Toss with Olive oil and cracked pepper, sprinkle lightly with cinnamon.
  4. Place the pork loin on top of the apples and onions.
  5. Rub the garlic, kosher salt and rosemary onto the meat.
  6. Cover tightly with a lid or foil, and place in the oven.
  7. Bake for 45-60 minutes, or until the internal temperature reaches 145F.
  8. Rest 10 minutes before slicing.
  9. Enjoy!

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