Roast Pork Loin with Apples, Potatoes, and Sage

James Baigrie

(AFTER YOU READ ALL ABOUT THE WONDERS OF APPLES, IN THE FOLLOWING POST, TRY THIS RECIPE.)

 From Good Housekeeping

triple-tested at the Good Housekeeping Research Institute

Serves: 8 

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Yields: 8 main-dish servings

Total Time: 1 hr 5 min

Prep Time: 15 min

Cook Time: 50 min

Oven Temp: 450

 Ingredients

• 3 tablespoon(s) margarine or butter, softened
• 2 tablespoon(s) chopped fresh sage leaves
• 1 teaspoon(s) salt
• 1/4 teaspoon(s) ground black pepper
• 1  (3-pound) boneless pork loin roast, trimmed of fat
• 1 1/2 pound(s) baby red potatoes, each cut in half
• 1 large onion, chopped
• 1 1/2 pound(s) (3 to 4 medium) Gala or Jonagold apples, cored and cut into 8 wedges

 Directions

1. Preheat oven to 450 degrees F. In small bowl, stir 1 tablespoon margarine, 1 tablespoon chopped sage, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. With hands, rub sage mixture all over pork loin.
2. In 15 1/2" by 10 1/2" jelly-roll pan, melt remaining 2 tablespoons margarine in oven. Remove pan from oven. Add potatoes, onion, 1/2 teaspoon salt, and remaining 1 tablespoon chopped sage; toss to coat. Push potatoes and onion to edges of pan and set small roasting rack in center; place pork on rack. Roast 20 minutes.
3. Add apples to pan, around pork, and roast 30 to 40 minutes longer, depending on thickness of pork, or until meat thermometer inserted into center of pork reaches 145 degrees F. (Internal temperature of pork will rise 5 to 10 degrees F upon standing.)
4. Transfer pork to warm platter; let stand 15 minutes to set juices for easier slicing. With slotted spoon, transfer potatoes, onion, and apples to platter with pork. Pour pan drippings into small cup. Skim off and discard fat from drippings. Serve pork, sliced, with drippings.