White potatoes, sweet potatoes, carrots, onions, and apples are all cooked in a cast iron skillet outside on a barbecue with the pork loin. The flavor is citrusy!
| Prep Time: | 40 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 day |
| Total Time: | 1 day 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons packed dark brown sugar
- 2 teaspoons sea salt
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon rubbed sage
- 1 (2 pound) pork loin
- ½ cup olive oil
- 4 red potatoes, quartered
- 2 sweet potatoes, quartered
- 5 carrots, cut into 1-inch chunks
- 1 large onion, quartered
- 2 tablespoons sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon chopped fresh cilantro
- 3 large apples, cored and sliced
- 3 cups fresh orange juice
- ½ cup lemon juice
Instructions
- Mix the brown sugar, 2 teaspoons sea salt, paprika, cumin, 1/2 teaspoon black pepper, cayenne pepper, garlic powder, and sage in a small bowl. Pat the pork loin completely dry with paper towels. Rub the mixture onto the pork loin to coat completely.
- Pour the olive oil into a large resealable plastic bag. Add the seasoned loin to the bag and seal. Allow to marinate in the refrigerator for 24 hours, turning the bag once to assure an even flavor.
- Place the red potatoes, sweet potatoes, carrots, and onion in a large pot and cover with water. Add the 2 tablespoon salt, 1 teaspoon pepper, and cilantro to the water. Bring to a boil, reduce heat to low and allow to continue on a slow boil for 25 minutes; drain, reserving the water.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Remove the pork loin from the bag. Sear on the preheated grill, 4 to 5 minutes per side; remove and set aside. Reduce grill heat to medium.
- Place a 12-inch cast-iron skillet on the grill. Lay the apple slices on the bottom of the skillet. Pour the orange juice and lemon juice into the skillet. Place the pork loin on the apples. Arrange the drained vegetables around the pork loin. Pour reserved water into the skillet to fill within 1/2 inch of top.
- Cook on grill for 1 hour, pouring more of reserved water over the pork after 30 minutes.
Nutrition Facts
| Calories | 493 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 7 g |
| Protein | 22 g |
| Saturated Fat | 6 g |
| Sodium | 1872 mg |
| Sugars | 26 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I only made the pork loin, on a CI skillet in the oven after searing on the stove. At 350°F for 45 min, it came out fabulous. Will definitely be making it again.
Following the recipe exactly you SHOULD use small sweet and white potatoes as well as only 3-4 carrots. A 12″ cast iron skillet would never hold the the larger veggies. Additionally cut the boil time down to 10-12 min, MAX. The spice rub was exceptional w/ the veggies AND the apples. There is a LOT “going on” in this recipe. Great flavors w/ every bite. With these changes this would be a 5 star recipe. Definitely a keeper and will make it again SOON.
Made it exactly as provided at a smaller amount of servings. Definitely a keeper in the books. Loin came out so tender it’s irresistibly delicious. Had to restrain my self from over eating. Great recipe.
Great recipe! No need at all to precook the veggies. I didn’t. After cooking in the grill for an hour, they were perfect! I reduced liquid to 2 cups: 1 c. chicken broth and 1 c. orange juice. Added juice from 2 lemons—along with about 1 Tbsp. garlic with the apples. I used a pre-seasoned Apple-bourbon Tyson porkloin and a package of fingerling
I really enjoyed using this recipe!! As I usually don’t follow recipes to the ‘T’ I think any little variation of this one makes for a great meal!! thanks for sharing!!!
I’ve made this for the past year on several occasions and it totally impresses my guests. Love it!
Great Flavor. I used 2 one pound pork centerloins, so the vegetables covered the meat. The apple slices became an applesauce that added wonderful flavor to the sauce. The only thing i will do differently is not preboil the vegetables . they were quite mushy after an dditional hour cooking on the grill and didnt need to be pre cooked, but we tend to like crisper vegetables anyway. Nice autumn dish, thanks
I also made this on the stove in a large pot. I did cook the veggies separately then added them to the meat with the apples & some of the water. It was ahhmazing!! Delish…I can’t wait to try it on the grille. I’m sure it would be as good..definitely a keeper. Thank you for a great recipe..
This was wonderful. One thing for people who can’t handle spice…the dry rub comes out into the broth in the last step. Next time I make it I’ll use half or none of the red pepper because my acid reflux was not thanking me the next few days (even though it was delicious!).
I only used the recipe for the pork rub and then grilled the meat standing along to a temp of 160. Very flavorful and juicy!
I cooked this recipe exactly as written, with the exception of dried cliantro for fresh. It was delicious! Definitely a keeper and a recipe for when you’re having others over for dinner. Don’t leave our the apples- they are amazing!
This is SO BOMB! I also did it on the stove top, but the oj and apples added an awesome dynamic to this pork loin…I just prepared this for my lady love and I’m sure she’s gonna love it when I take it to her work!
Very good recipe, and easily converts to on-the-stove tenderloin recipe if you have a VERY large skillet with lid (or stock pot, maybe). Just rub and braise tenderloin on hot skillet, then pour all the rest of the ingredients together into the skillet (juices, water, and veggies) and cover on medium heat until meat and veggies are done (about 30-45 minutes). I also substituted apple juice for orange juice (personal preference) – not citrus flavor, just enhances the apple flavor a bit. Wonderful recipe, husband has requested this for Christmas dinner. Thanks for posting!
I only got as far as the pork, not the veggies, but it tasted amazing. I used a Tyson pork loin rib eye, and my husband cooked it directly on a gas grill. It turned out fork tender. I can’t wait to try the veggies.