Roasted Pork with Apples and Onions
A quintessentially Alsatian one-pan roast that mirrors the sweet-savory soul of the region. A whole grain Dijon rub, a golden sear, and a fragrant bed of caramelized apples and onions do all the work — no fussy sauce required. The apple's tartness, the onion's sweetness, and the pork's richness create a natural three-way harmony with Alsace Pinot Gris, echoing the wine's stone fruit, honeyed weight, and gentle spice in every bite.
Ingredients
- 2.5 pounds bone-in pork loin roast or boneless center-cut
- 3 firm-tart apples Granny Smith or Braeburn, peeled, cored, cut into ½-inch wedges
- 2 medium yellow onions halved and sliced into half-moons
- 0.5 cups dry Alsace Riesling or Pinot Gris for deglazing
- 0.5 cups chicken stock
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 tablespoons whole grain Dijon mustard
- 0.5 teaspoons caraway seeds optional but authentically Alsatian
- 1.5 teaspoons kosher salt
- 0.8 teaspoons freshly ground black pepper
Instructions
- Season the pork: Pat the pork roast completely dry with paper towels. Rub all over with 1.5 teaspoons kosher salt and 0.8 teaspoons freshly ground black pepper, then brush with 1 tablespoons whole grain Dijon mustard. If using 0.5 teaspoons caraway seeds (optional but authentically Alsatian), press them lightly into the surface. Let the roast sit at room temperature while you prep the remaining ingredients — about 20–30 minutes.
- Sear the pork: Preheat oven to 375°F. Heat 2 tablespoons olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Sear the pork roast on all sides until deep golden brown, about 3–15 minutes per side. Remove and set aside.
- Soften the onions: Reduce heat to medium. Add 2 tablespoons unsalted butter to the same pan. Add 2 medium yellow onions, halved and sliced into half-moons and cook, stirring occasionally, until softened and beginning to turn golden, about 8–9 minutes. Season lightly with salt.
- Add apples and deglaze: Add 3 firm-tart apples (Granny Smith or Braeburn), peeled, cored, cut into ½-inch wedges to the onions and stir to combine. Pour in 0.5 cups dry Alsace Riesling or Pinot Gris (for deglazing) and scrape up any browned bits from the bottom of the pan. Let it bubble for 2 minutes, then add 0.5 cups chicken stock. Nestle 4 fresh thyme sprigs and 1 fresh rosemary sprig into the mixture.
- Roast: Return the seared pork roast to the pan, setting it on top of the apple-onion mixture. Transfer to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 140°F, approximately 40–45 minutes depending on thickness.
- Rest the pork: Transfer the pork to a cutting board and tent loosely with foil. Let rest for 10 minutes — the temperature will climb to 145–150°F as it rests. Do not skip this step.
- Finish the pan sauce: While the pork rests, return the skillet to the stovetop over medium heat. Discard the thyme and rosemary sprigs. Taste the apple-onion mixture and adjust seasoning. If you'd like a looser sauce, add a splash more stock and simmer briefly until cohesive.
- Slice and serve: Slice the pork roast into ½-inch medallions. Arrange on a platter and spoon the caramelized apples and onions alongside or over the top. Serve with egg noodles, spaetzle, or roasted potatoes.
Notes
Wine note: The sweet-savory interplay of caramelized apples and pork is a natural mirror for Alsace Pinot Gris — the wine's stone fruit, honeyed weight, and gentle spice meet the dish note for note without competing.
Apple selection matters: Granny Smith holds its shape best and provides tartness that keeps the dish from going too sweet. Braeburn or Honeycrisp work well too. Avoid Red Delicious — they turn to mush.
Make it more Alsatian: Add ¼ cup crème fraîche stirred into the pan sauce just before serving for a richer, creamier finish. A pinch of nutmeg in the onions also plays well.
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