Easiest Way to Make Any-night-of-the-week Hickory, Apple, and Herb Roasted Pork Loin

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Steps to Make Any-night-of-the-week Hickory, Apple, and Herb Roasted Pork Loin. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Hickory, Apple, and Herb Roasted Pork Loin, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hickory, Apple, and Herb Roasted Pork Loin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few components. You can cook Hickory, Apple, and Herb Roasted Pork Loin using 17 ingredients and 10 steps. Here is how you cook it.

Being the budget hunter I am, I’m always looking for a good hunk of meat for a great price. For less than $4 a 2 Lb Pork loin was a freaking steal, but now the question was, “what do I do with it so a picky husband and two ridiculously picky kids will eat it, AS well as what can I use that I already have to make it delicious?” Well, definitely making this again!

Ingredients and spices that need to be Get to make Hickory, Apple, and Herb Roasted Pork Loin:

1. 2 lb Pork Loin Roast
2. 2 cup Apple Juice
3. 1 1/2 Cup Chicken Stock
4. 1 TS Hickory
5. 1 White Onion halved to use as “roast rack”
6. 2 bay leaves
7. 2 sage leaves
8. To make RUB ⬇️
9. 1 TB Italian Seasoning
10. 1 TB Thyme
11. 1 TB Rosemary
12. 1/2 TB Onion Powder and dehydrated Onion
13. 1/2 TB garlic powder
14. 1/2 teaspoon white pepper
15. 1/2 TB parsley flakes
16. 1/2 TB paprika
17. 1/2 TB salt

Instructions to make to make Hickory, Apple, and Herb Roasted Pork Loin

1. Mix all dry ingredients together in a small bowl, rub on pork loin
2. I skipped this next step due to crying children, and in a hurry, but next time doing it this way so the Pork fat is crispy on the bottom* ⬇
3. Heat a large sauté pan, and add about 1/2 cup of oil (I use vegetable oil). Once oil is hot, sear your pork loin on all sides (to a brown, I would have done the bottom fat a little longer so it was crispier)
4. In a casserole dish or roasting pan, arrange onions on bottom as your “rack”, with the loin fat down on the 4 halves. Add your apple juice, chicken stock and hickory (mixed), bay leaves and sage.
5. Cover with foil, heat covered in oven at 325* for 15 minutes per LB. ****so since mine was 2.5 AND I didn’t pre-sear I had mine in for about 45-50 minutes***
6. I let mine rest for about 5 minutes after the oven.
7. Slice to liking
8. I kept my juice to use as a dipper, seriously made the meal! Had I had some corn starch or the patience to make a roux, I would have thickened it up a bit 😂
9. Serve with whatever sides! Total meal cost, $6 out of pocket!
10. *** Have leftovers? MAKE A SANDWICH!!! *** I made a pork loin sandwich on a bakery roll with horseradish mustard, mayo, onion, Muenster, tomato, onion and arugula, no pics but it was AWESOME!

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