Hot Pepper Bacon Jam-Glazed Pork Loin with Apples and Onions
- 24 Apr, 2024
- Posted by: Julie Heffelfinger
Hot Pepper Bacon Jam-Glazed Pork Loin with Apples and Onions
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This rustic roast is basted in our crowd-favorite hot pepper bacon jam. The sweet and smoky jam caramelizes on the outside of the pork and pairs beautifully with the roasted apples and red onion and the aromatic rosemary. We love a one-pot dinner and this one is easy enough to pull off on a weeknight, but will also impress your guests at a dinner party.
Julia Heffelfinger
Ingredients
- Kosher salt and pepper
- ¼ cup olive oil
- 3 small red apples, such as Honeycrisp or Gala, quartered and cored
- 1 large red onion, cut into 8 wedges through the root
- 6 Tablespoons Terrapin Ridge Farms Hot Pepper Bacon Jam
- 4 small fresh rosemary sprigs
Directions
- Preheat the oven to 400°F.
- Rub the pork loin all over with the 2 tablespoons of the olive oil and season with salt and pepper. Set in the middle of a large cast iron skillet or medium roasting pan. Roast the pork loin for 20 minutes.
- Meanwhile, in a medium bowl, toss the apples and onion with 2 tablespoons of the jam and the remaining 2 tablespoons of olive oil. Season with salt and pepper.
- After 20 minutes, remove the pork loin from the oven and scatter the apples and onions around the pork. Tuck the rosemary in around the pork. Spread 2 tablespoons of the jam on the pork loin.
- Return to the oven roast for 30 to 40 minutes more, or until a meat thermometer inserted in the thickest part of the loin registers 140 to 145°F and the apples and onions are tender and beginning to brown. Spread the remaining 2 tablespoons of the jam all over the pork loin and transfer to a carving board to rest for at least 10 minutes.
- Slice the pork and serve with the roasted apples, onions, and any juices in the pan.
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