Roast Pork with Wild Rosemary Olive Oil & Red Apple Balsamic
This is a very seasonal, autumn harvest roast dinner that is also very family friendly.
Ingredients:
- 1 Pork Loin Roast
- 2 white onions
- 6 apples
- Sprigs of Fresh Rosemary
- Salt & Pepper
- 1/4 cup of Wild Rosemary Olive Oil, plus more for drizzling
- 1/4 Cup of Red Apple Balsamic
Method:
- In a roasting plan, slice apples and onions into 6ths and lay them along the bottom of the pan. Drizzle liberally with Wild Rosemary Olive Oil.
- Coat the Pork Loin in salt and pepper and lay on top of the sliced onions and apples. Note, substituting a fattier cut of pork will create too much liquid in the pan and the onions and apples will boil instead of roast.
- Whisk together the Olive Oil and Balsamic and brush liberally over the pork loin - reserving the rest for basting.
- Place a few sprigs of rosemary on and under the roast pork to flavour the dish as it roasts.
- Place in a pre-heated oven at 375 F and roast until the internal temperature reaches 145 F. Continue to baste the Pork with the Olive Oil & Balsamic while it roasts.
- Remove from oven, cover and let rest for 10 minutes.
- Serve sliced over pieces of the roasted onion and apple.
