Roast Pork Party-Style

This pork loin roast gets loaded with flavor from the inside out. Six deep slits cut almost to the bone hold slices of apple and onion that steam and soften as the meat roasts, infusing every slice with sweet, savory juices. A rub of sage on the outside ties it all together with that classic autumn pork pairing.

After two hours of dry roasting, the fat renders and the exterior turns golden. That’s when a mixture of cream of chicken soup and sherry gets poured over the top. The soup sounds unconventional, but it creates a rich, clingy glaze during those final 30 minutes of basting that you can’t replicate with stock alone.

The pan sauce at the end is a must. Scraping up the browned bits from the roasting pan with water and the remaining soup gives you a gravy with zero extra effort.

Kitchen Tips

• Use a firm apple like Granny Smith that holds its shape during the long roast. Soft varieties turn to mush.
• Tie the loin securely with kitchen twine after stuffing so the slits don’t open and dry out the filling.
• Let the roast rest 15 minutes before carving. The juices need time to settle back into the meat.
• A meat thermometer reading of 145°F (63°C) at the thickest point means it’s done and still juicy.

Variations

• Use pear slices instead of apple for a subtler, more floral sweetness.
• Swap sherry for white wine or apple cider for a fruitier pan sauce.
• Add a teaspoon of whole grain mustard to the soup mixture for a tangy crust.