Maple Apple-Glazed Pork Loin Roast with Roasted Apples and Sage

How to Make Maple Apple-Glazed Pork Loin Roast with Roasted Apples and Sage

1. 1

   Step 1: Make the maple-sage glaze

   Whisk together the maple syrup, Dijon mustard, minced garlic, 1 tablespoon olive oil, 1 teaspoon chopped sage (reserve remaining leaves), 1 teaspoon kosher salt, and 1/4 teaspoon black pepper in a small bowl until smooth. Set aside about 2 tablespoons of the glaze for finishing the pan sauce after roasting.

   For this step

   • 1/3 cupPure maple syrup
   • 2 tbspDijon mustard
   • 12 leavesFresh sage leaves, divided (roughly chopped and whole leaves for roasting)
   • 3 clovesGarlic, minced
   • 1 1/2 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Season and sear the pork loin

   Pat the pork loin dry and rub with remaining 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Heat a large ovenproof skillet over medium-high heat and add the butter; when foaming, sear the loin on all sides until golden brown, about 2–3 minutes per side.

   For this step

   • 3 lbBoneless pork loin roast
   • 2 tbspUnsalted butter
   
3. 3

   Step 3: Arrange roast and apples in pan

   Transfer the seared pork to the center of a roasting pan or the ovenproof skillet. Toss the quartered apples with a light drizzle of olive oil, a pinch of salt and pepper, and scatter whole sage leaves among the apples; arrange the apples around the pork in a single layer.

   For this step

   • 2 mediumMedium firm apples (e.g., Honeycrisp or Fuji), cored and quartered
   
4. 4

   Step 4: Roast, glazing periodically

   Preheat the oven to 375°F (190°C). Roast the pork and apples, basting the pork and tossing the apples with the maple glaze every 15–20 minutes. Roast until the pork reaches an internal temperature of 145°F (63°C) at the thickest part, about 50–65 minutes depending on roast size.
   
5. 5

   Step 5: Rest the pork and reduce pan juices

   Transfer the pork to a cutting board and tent loosely with foil; rest 10–15 minutes. Meanwhile, pour pan juices and apples into a small saucepan or the skillet over medium heat, stir in the reserved glaze, and simmer 3–5 minutes until slightly reduced and glossy to make a sauce.
6. 6

   Step 6: Slice, serve and garnish

   Slice the pork into 1/2-inch thick slices and arrange on a platter with the roasted apples. Spoon the reduced maple-sage pan sauce over the pork, garnish with any extra fresh sage leaves, and serve warm.
   

1. Whisk together the maple syrup, Dijon mustard, minced garlic, 1 tablespoon olive oil, 1 teaspoon chopped sage (reserve remaining leaves), 1 teaspoon kosher salt, and 1/4 teaspoon black pepper in a small bowl until smooth. Set aside about 2 tablespoons of the glaze for finishing the pan sauce after roasting.
2. Pat the pork loin dry and rub with remaining 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Heat a large ovenproof skillet over medium-high heat and add the butter; when foaming, sear the loin on all sides until golden brown, about 2–3 minutes per side.
3. Transfer the seared pork to the center of a roasting pan or the ovenproof skillet. Toss the quartered apples with a light drizzle of olive oil, a pinch of salt and pepper, and scatter whole sage leaves among the apples; arrange the apples around the pork in a single layer.
4. Preheat the oven to 375°F (190°C). Roast the pork and apples, basting the pork and tossing the apples with the maple glaze every 15–20 minutes. Roast until the pork reaches an internal temperature of 145°F (63°C) at the thickest part, about 50–65 minutes depending on roast size.
5. Transfer the pork to a cutting board and tent loosely with foil; rest 10–15 minutes. Meanwhile, pour pan juices and apples into a small saucepan or the skillet over medium heat, stir in the reserved glaze, and simmer 3–5 minutes until slightly reduced and glossy to make a sauce.
6. Slice the pork into 1/2-inch thick slices and arrange on a platter with the roasted apples. Spoon the reduced maple-sage pan sauce over the pork, garnish with any extra fresh sage leaves, and serve warm.