Pork loin is an easy and classic crowd pleaser, perfect for a potluck or family gathering around the holidays. I often make a couple of these for sandwiches throughout the week. If I don’t have fried onions, I just use a seasoning blend to coat the outside of the loin after searing. If I have no sauces, a store-bought chimichurri or roasted tomato pesto work great here!
| Level: | Easy |
| Total: | 2 hr 40 min |
| Active: | 55 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup jalapeño jelly
- 1/4 cup apple cider
- 1/2 teaspoon apple cider vinegar
- 1 Granny Smith apple, peeled, cored and small diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh Italian parsley
- 2 finely chopped scallions (green parts only)
- Kosher salt and freshly ground black pepper
- 1/2 cup granulated sugar
- 6 to 8 sprigs fresh rosemary
- Zest of 2 lemons plus 2 teaspoons lemon juice
- 1 cinnamon stick
- 1 pound frozen cherries, thawed and drained
- Kosher salt
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- One 4- to 5-pound pork loin (not tenderloin), trimmed if needed
- Kosher salt and freshly ground black pepper
- 2 tablespoons Dijon mustard
- 1 1/2 cups fried onions, crushed (I like French’s here)
- Sandwich rolls, warmed (I like King’s Hawaiian)
- Store-bought garlic herb butter, for brushing
Instructions
- For the jalapeño apple chutney:: In a small pot on medium heat, add the jalapeño jelly, apple cider and vinegar and bring to a simmer. Add the apple, cilantro, dill, mint, parsley and scallions. Stir until combined and lightly simmering. Season with salt and pepper. Remove from the heat, then allow to cool to room temperature. Place in the refrigerator until ready to serve. Serve chilled.
- For the cherry relish: In a small pot on medium heat add the sugar, rosemary, lemon zest, cinnamon stick and 1/2 cup water, then bring to a low boil until the sugar is dissolved, about 5 minutes. Strain and discard the solids, and reserve the liquid.
- In a food processor, add the cherries and a tiny pinch of salt. Pulse only a couple of times while slowly adding the reserved liquid until the consistency of cranberry sauce or relish is achieved; this should take 1/4 to 1/3 cup (use the rest of the reserved liquid to flavor iced tea!). Taste and add lemon juice to balance the sweetness. Refrigerate and serve chilled.
- For the pork: Preheat the oven to 375 degrees F.
- In a large pan on medium-high heat, add the oil. Pat the loin dry and brush with oil all around and sprinkle with salt and pepper. Add the loin to the pan and sear on all sides by rotating to get a golden color, 12 to 15 minutes.
- Remove to a plate and brush all over with the mustard. Pour the fried onions on a plate and roll the loin in it to coat. Place on a baking sheet lined with a baking rack and roast until an internal thermometer reads 145 degrees F, about 1 hour. Remove to a plate and allow to cool for 20 minutes. Brush the rolls with the garlic herb butter. Serve the pork sliced with the sauces and rolls for sandwiches.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1026 |
| Total Fat | 47 g |
| Saturated Fat | 15 g |
| Carbohydrates | 95 g |
| Dietary Fiber | 7 g |
| Sugar | 57 g |
| Protein | 56 g |
| Cholesterol | 167 mg |
| Sodium | 1474 mg |
Reviews
Oh my gosh! This was so amazing. Made as directed but had to use dry seasonings instead of fresh for the sauces and they still turned out amazing. The Jalapeño Apple Chutney was our favorite, though. The addition of dill was strange to me, but was delicious.
The pork was absolutely perfect. I did add more than the called for 2 Tablespoons to coat the pork as mentioned in other reviews and the onion coating stayed on just fine. The finished product was so beautiful.
Definitely a keeper recipe, but not for a weeknight meal…more suited (for me, anyway) as a weekend meal where I have more time to cook.
The pork was absolutely perfect. I did add more than the called for 2 Tablespoons to coat the pork as mentioned in other reviews and the onion coating stayed on just fine. The finished product was so beautiful.
Definitely a keeper recipe, but not for a weeknight meal…more suited (for me, anyway) as a weekend meal where I have more time to cook.
This was amazing!!! We saw you make it on the Kitchen and had to do it. It was a perfect Christmas dinner for two. I did cheat and bought spiced cherry preserves and added lemon, rosemary and a little more cinnamon. We especially loved the jalapeño chutney even though I left out the dill. Thanks so much for sharing and Merry Christmas!!!!
This recipe was amazing. I finely pulsed the onions and used more Dijon than the recipe stated. I had no issues with the coating sticking using this method. Both sauces were delicious. I was too lazy to use all the fresh herbs in the apple chutney and it was still delicious. I used only the onion and parsley this time. After I assembled I ended up just mixing the two together. What amazing flavors. We served the sandwiches topped with more fried onions. Next time I think I will add some Swiss along with the sauce. Pork was cooked perfectly. Yum!
Wonderful recipe. My whole family loved it. My daughter who doesn’t like pork tried it. Still doesn’t like pork but requested we try on a turkey roast or chicken. The crust is absolutely awesome. 3 of us loved the chutney, everyone loved the relish. We used the leftover relish as an ice cream topper! This is a recipe I’ll make over and over. With or without the sides. It’s awesome. Thanks Sunny!
I thought this was very good. My husband who doesn’t care for pork even liked it. I did use a little extra Dijon Mustard. Not all the onion stayed on the roast but it fell on the plate and I added it to the cut pork as I plated the meat. I did not make the chutney or cherry spread as it was just my husband and I eating it and I haven’t found the jelly needed for the chutney. Will look for the Jelly and possibly make this for Christmas dinner!
Is there something else that can be used instead of mustard to make the onions stick to the pork? My family does not like mustard!
Which sauce did everyone like most?
We just finished eating this wonderful meal! I loved both cherry and apple sauces. The hardest thing was getting the crushed fried onions to stick on the pork!
I had just purchased a pork loin & made this as soon as I saw it this morning on TV. Everyone loved it, especially me! And now my family is asking when will I make it again! Soon! Real soon!
While my husband loved, I did not. The topping all fell off.