A simple but delicious pork loin cooked with apples, fennel and fall vegetables. You are going to love the slightly sweet and savory combination that puts dinner on the table in one pot.
I received a box of produce from Melissa’s for recipe development for #FabulousFallBounty. All opinions are honest and my own.
This dinner has so many great fall flavors that work together make a sweet and savory pairing. Squash, apples, onions, fennel and pork all work together to make a wonderful final result. It will make you feel cozy as it fills your belly.
Are you as big of a fan of fall flavors as I am? They are so cozy, hearty and fun.
So I have really been enjoying whipping up tasty creations with all of the lovely produce Melissa’s sent. This time I decided to make a whole meal in one pot.
Chop the fruit and veggies, top it with pork and seasonings and stick it in the oven to do its thing. Next thing you know your house will smell amazing and dinner will be ready. It’s a no fuss but super flavorful dinner.
I know it sounds silly, but another reason I love fall food is because I get to break out my cast iron so much more frequently. I have a small collection of enamel cast iron dutch ovens plus a saucier and braiser that I love.
Summer food doesn’t call for getting them out much and they are beautiful and so much fun to use. So I enjoy getting to break them out and use them to their fullest capacity.
For this dish I used my beautiful 7 qt Le Creuset dutch oven (mine is Carribean). Just seeing the food in a dutch oven like that automatically makes it twice as cozy in my book.
Have you been following along with all of this fun fall produce inspiration? So far we had a veggie side dish that was roasted on a sheet pan with chestnuts and tossed in a maple glaze.
If you want to turn your vegetables up for the holidays, you definitely need to check that out! Next up we did a melty brie and pear flatbread that would be a great appetizer for a gathering.
But it can’t all be about holidays and parties. We have to eat the rest of the time too.
So this is a perfect family dinner that comes together in one pot and without a ton of hassle. It would be perfect for a weeknight dinner or even a Sunday supper with the family.
Maybe fennel is a flavor you don’t use often. I am sure you are at least familiar with it because fennel seeds are part of what gives Italian sausage that amazing flavor.
Fennel is really multi-purpose. Not only do those seeds make sausage wonderful, but the bulb and fronds are both edible as well.
Introduce yourself to the bulb by roasting it up with the pork here. It will really add something special to the squash and apples.
Then garnish with the fronds to really drive the flavor home. It will be fun!
So break out your dutch oven and put it to work. I always love dutch oven inspiration and will take any excuse to get one of mine out. What are your favorite dutch oven recipes?
- 1 Tablespoon olive oil
- 1 Tablespoon fresh sage (or about 1/2 T dried)
- 4 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 lbs pork loin (give or take)
- 1 bulb fennel
- 1 medium onion
- 1 apple
- 1 delicata squash
- 2 Tablespoons lemon juice
- 2 Tablespoons olive oil
- salt and pepper
- Preheat oven to 350°F
- Make a paste out of 1 T olive oil, sage, garlic and salt and pepper. I did this step in a small blender, but you could also just chop everything fine and mix together.
- Slice fennel and onion into strips. Core and slice apple into thin slices. Cut delicata squash in half lengthwise and remove seeds. Slice into about 1/4-inch slices.
- Toss all of the fruit and vegetables in lemon juice and remaining olive oil. Season with salt and pepper. Spread in the bottom of your Dutch oven or roasting pan.
- Place pork loin over vegetables and cover with the garlic and sage paste.
- Cover and place in 350°F oven for about a half hour. Then remove cover and continue to roast until the pork reaches your desired serving temperature, at least 145°F.
- Allow pork to rest for at least 10-15 minutes before slicing and serving.
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Amount Per Serving: Calories: 405Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 136mgSodium: 387mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 46g
All nutritional information is estimated and will depend on the exact ingredients you use.