3. Sear the Pork (Optional)
- Although this step is optional, searing the pork loin in a hot, oven-proof skillet or roasting pan before roasting can add a great depth of flavor.
- Heat a tablespoon of olive oil in a skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
4. Roast the Pork
- If you’ve used an oven-proof skillet, you can directly transfer it to the oven. Otherwise, place the seared pork loin in a roasting pan.
- Surround the pork loin with the sliced onions and apples, if using. These will caramelize and add a lovely flavor to the dish.
- Pour the broth into the bottom of the pan. This helps to keep the pork moist during cooking and creates a base for a delicious gravy.
- Roast in the preheated oven for about 20 minutes per pound (about 45 minutes per kilogram), or until the internal temperature of the pork reaches 145°F (63°C) when checked with a meat thermometer.
5. Rest and Serve
- Once cooked, remove the pork loin from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring the meat is moist and flavorful.
- Slice the pork loin and serve it with the roasted onions and apples. The cooking juices can be used as a sauce or further reduced in a pan to intensify the flavor.
Enjoy your deliciously roasted pork loin joint with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
