Rosemary Garlic Pork Loin

with Spiced Apples

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Roasted Rosemary Garlic Pork Loin with Apples

Pork loin and apples go together like peanut butter and jelly — maybe even better! Create our version of that classic food pairing with this recipe for roasted rosemary garlic pork with spiced apples.

Pork is a delicious source of lean protein that’s not only tasty, but amazingly simple to cook. But roasting pork to the wrong internal temperature or an incorrect pork cook time can ruin a beautiful piece of meat—and even get you sick! To help ensure your pork loin cook temperature is just right every time, here are some pork roasting tips and tricks.

Pork Roasting Tips

1. Use Room Temperature Pork
Before roasting, your pork should be brought up to room temperature by leaving it in a cool—not warm—area. Pork that is too cold or too hot won’t roast as evenly, and can be harder to cut through.

2. A Fine Brine
This recipe for rosemary garlic pork loin does not call for a brine, as the yummy spiced apple mix is more than enough to complement your roasted pork loin. But for recipes that do, an overnight bath in a brine or marinade is an excellent way to not only add moisture to pork but to also add flavor.

To create a simple brine, combine ½ cup kosher salt and ½ cup sugar with 8 cups water, then stir until the sugar and salt have dissolved. You can add fresh herbs and spices to the brine as well. For a simple marinade, combine 1 cup soy sauce, 1 cup honey, fresh ginger and garlic in a blender. Ziplock bags are a great way to make sure the meat is fully covered with brine or marinade.

3. Check The Internal Temp!
Pork must reach an internal temperature of 145°F. Any higher and the pork will begin to dry out. If you remove the pork from the heat a little before it gets to 145°F, say 135°F, the heat on the outside of the pork will continue to penetrate to the center. This is called ‘carry-over’ cooking. Check the temperature occasionally after removing from the heat to ensure it reaches a final temperature of 145°F. The best way to ensure the perfect pork loin cook temp is to invest in a quality meat thermometer and use it every time you cook.

4. Let Your Roasted Pork Loin Rest
After removing the pork from the heat, let it sit for 3 to 5 minutes. The larger the piece the more time it will need. This will give the meat a chance to ‘rest’ and the juices to redistribute through the meat.

Our Favorite Fall Recipes

Once you’ve mastered the rosemary garlic pork loin and apples, check out a few of our other favorite seasonally-inspired recipes!

Sage-Roasted Chicken Breast with Winter Squash Medley

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Stuffed Butternut Squash Shells

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Roasted Brussels Sprouts and Pears

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Preparation & Serving


  • Serves: 10
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes


  • 2-3 lbs. boneless pork loin roast
  • 1½ Tbsp. kosher salt
  • ½ tsp. black pepper, freshly ground
  • 2 Tbsp. Dijon mustard
  • 3 Tbsp. Market District extra virgin olive oil
  • 2 Tbsp. garlic, minced
  • 4 Granny Smith apples, peeled, cored, and sliced into eights
  • 1 tsp. Market District apple pie spice (or 1 teaspoon cinnamon + pinch of ground cloves)
  • 3 Tbsp. Nature’s Basket unsalted butter, melted
  • 2 Tbsp. Nature’s Basket fresh rosemary, minced
  • 2 Tbsp. Nature’s Basket fresh thyme, minced
  • 3 Tbsp. Nature’s Basket fresh chives, minced
  • ¼ cup parsley, minced
  • Additional kosher salt and fresh ground black pepper to taste


Preheat oven to 375°F.

In a small bowl mix salt, black pepper, Dijon, olive oil and garlic. Once well mixed, rub this blend all over the pork loin until covered completely.

In a large bowl, mix sliced apples and apple pie spice. Heat a large, oven-safe sauté pan over medium-high heat and add butter.

Add apples and sauté for 2-3 minutes, then place pork loin on top of the apples and place the pan into the oven.

Roast for 15-20 minutes, until the pork roast reaches a minimum internal temperature of 145°F as measured by probe thermometer.

Once done, allow meat to rest while intermittently basting with pan juices.

To serve, slice roast and place on a platter, spooning apples and juices over the sliced pork.

Sprinkle generously with fresh chopped herbs and enjoy!

Approximate nutritional values (per serving):
Calories 310, Fat 19g, Sat. Fat 7g, Trans Fat 0g, Cholesterol 75mg, Sodium 1010mg, Total Carbohydrate 10g, Fiber 2g, Sugars 6g, Protein 23g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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