Braised Pork Loin with Apples and Onions; It’s all about me!

Apples are traditional with pork, and the flavors, obviously, work well.

Calvados is apple brandy but regular brandy or white wine will work. 

You have two choices with this dish….

Cook the pork just until done and still slightly pink in the middle or cook it an hour or two or three longer, until it starts to fall apart.

Braised Pork Loin with Apples and Onions

Total time: 1 hour 45 minutes


  • 1 pork loin roast, 24oz (700gr)
  • 1 large onion, sliced  or 2 small

  • 1 large cooking apple    Golden Delicious

  • 1/4 cup (2oz, 60gr) Calvados, brandy or white wine
  • 1/2 cup (4oz, 125gr) apple juice
  • 1/2 cup (4oz, 125gr) chicken stock
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1 tbs olive oil
  • 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs apple juice

Braised Pork with Apples


  • In heavy pot or oven with tight-fitting lid, brown pork in olive oil for about 10 minutes. 
  • After turning pork, add sliced onions around the side. 
  • Add Calvados, juice, stock and herbs, turn heat to low, cover and braise for 45 minutes. 

  • Peel apple, cut into quarters and cut out core.  Cut each quarter into 3 or 4 slices and add to onions. 
  • Cover pork and cook for 30 – 40 minutes longer or until done.  Pork is done at an internal temperature of 145F (62C).  If you don’t have a thermometer, cut a slit in the center and look, slightly pink is okay.  
  • Remove pork, onions and apples to a platter, cover to keep warm.  
  • Turn heat up under pot, dissolve cornstarch in juice and stir into pan to thicken. 
  • Slice pork and serve, sauce on the side. 

Well, I think we’re ready for winter.

This is 10 square meters of wood, in 1 meter lengths.

Normally, that’s all we would buy in the fall.

But, through a slight mix-up, we got another 5 meters, also in 1 meter lengths.

It was delivered Sunday. We had it dumped behind the house so it could go in the cellar.

We finally have some nice grass behind the house, as well as my little nectarine tree (bottom arrow).  

So, the wood has to be carried through the door (left arrow) and stacked in the cellar.

We had been expecting it to be cut in half meter lengths, in which case they could be put in the wheelbarrow and wheeled in.

A meter is too long.

Since mon mari is frantically trying to get the closets finished so he can do the ceiling framework so he can get it insulated before the cold settles in for the winter…..

I am, once again, hauling and stacking the firewood.

Meter logs are awkward.

Meter logs can be heavy.

From the pile to the stack in the cellar is 25 steps.

So….. Lift, walk 25 steps, toss on the pile, walk 25 steps, repeat.

This is what’s left of the pile for me to do tomorrow. 

This is what I hauled into the cellar today.

Oh, yes, this is our cellar.

Thought you’d like to see.

There’s a ramp at the far end that goes up into the barn.

This is the other end of the room.  In the corner, by the door, is what’s left of the old wine press.

Those trees you see?  They’re the posts that go through the barn floor all the way up to support the roof. 

I have no idea why there are stone blocks laying around – maybe in case we want to add on….

I know you’re curious as to what is through that door.

I wouldn’t actually walk through it – this is the cellar after all, full of creepy-crawlies.

But I stuck my camera in the door and took a photo….

I know there’s another room on the left, on the other side of that stone wall.

I know this because there are stairs coming up into the barn from that room.


Oh, okay, I’ll admit it. I have actually walked all through the cellar.


This is what I’ve been up to…. I’ll show you what mon mari’s doing next time.

6 thoughts on “Braised Pork Loin with Apples and Onions; It’s all about me!”

  1. I can’t imagine having a house big enough that there are spots that I haven’t visited. I have been in the creepy crawl space below our house and veranda…maybe once.

  2. That braised pork loin sounds like exactly the right dish to reward yourself with after hauling all that wood.
    Just looking at the stack of wood in your cellar makes me sympathetically tired. How handy; I too can justify rewarding myself with an extra helping of braised pork loin with apples and onions. 🙂

  3. Meredith, it’s not the size of the house…. It’s the creepiness of the cellar LOL
    brassfrog, yes, I know that. Why do you think I don’t go there?
    Christine, apples go so well with pork! I’m not big on fruit with meat, but I do like that combination.
    Zoomie, yeah…..
    Elizabeth, and so it was…. and the leftovers the next day after I finished. Have an extra helping for me, too!

Comments are closed.

Share via
Copy link
Powered by Social Snap