One Pot Braised Pork Loin with Apples, Onions and Fennel

All you need is one pot to make this comforting braised pork loin with apples, onions and fennel. It's an easy and delicious fall meal that's great for feeding a large family. (gluten-free, dairy-free, nut-free)

One of my favorite flavor combinations for fall dinners, is pork with apples and onions. I stepped up this classic combination with the additional of fennel, thyme and white wine. It's A little sweet, a little savory, and very comforting, this braised pork loin with apples, onions and fennel is a little more sophisticated than your typical 'pork chops with apples and onions' dinner, but it's just as easy and delicious!

Why You'll Love This Braised Pork Loin

This braised pork loin is perfect for large families or a group of friends. Pork loin is inexpensive and serves a lot of people. And the best part is, all you need is one pot and about an hour, and you've got a delicious and nourishing meal on the table that everyone will love! After about 20 minutes of active time, you can sit back and relax while the Dutch oven does all the work of braising in the oven, making your house smell amazing. Searing the pork before braising it in white wine with sliced apples, onions, and fresh fennel bulb gives it a delicious flavor and golden exterior, while the inside stays moist in the oven.

Pork Loin vs Pork Tenderloin

It can be confusing to know which cut to buy for certain recipes at times, but pork loin and pork tenderloin are not the same cut. Pork loin (or pork loin roast) is a larger piece of meat that looks more like a roast with a fat cap on the top. It's takes longer to cook and is better seared, then roasted or braised more slowly. Pork tenderloin is smaller around and more tender, so it's better cooked more quickly. The Kitchn has a good article explaining the difference in more detail. A pork loin is what you want for this recipe.

The Ingredients

• Pork loin - Also called a pork loin roast, or center cut pork loin. Look for one that is roughly 2-3 lbs for this recipe.
• Apple - I like honeycrisp, gala, or fuji for making savory dishes.
• Onion - I use yellow or white because red onion can turn an unappetizing color when it's braised liek this.
• Fennel - Fennel bulb can be found near the other root vegetables. You only need the bulb for this recipe, but save the fronds and stalks for broth or another recipe!
• White wine - Use a dry white wine, such as pinot grigio or chardonnay. You could also use broth.
• Apple cider vinegar - a little acid peps up the flavor a bit.
• Garlic and thyme - A delicious combination for rubbing the outside of the pork loin. Fresh is best, but you can use dried thyme if that's all you have.
• Cloves - Just a hint of ground cloves in the pork rub gives it a super cozy fall flavor.

How To Make Braised Pork Loin with Apples, Fennel and Onions

1. Mince the garlic. Mix the garlic, thyme, salt, pepper and 1 tablespoon of oil. Rub the mixture all over the pork loin.
2. Sear the pork on both sides in a Dutch oven until golden, then remove it from the pot onto a plate.
3. Thinly slice the apple, onion, and fennel. Add them to the Dutch oven and season with salt and pepper. Stir and cook for a few minutes.
4. Add the wine and apple cider vinegar and cook, scraping up the brown bits with your spoon.
5. Add the pork back into the pot and cover with the lid. Bake at 400°F for 35-40 minutes covered, then remove the lid and continue to cook for another 5-10 minutes, until the internal temperature reaches 130-135°F.
6. Remove the pot form the oven and let the pork rest for 10 minutes before slicing.

Can This Be Made Without a Dutch Oven?

I highly recommend a Dutch oven. It's one of my most used pieces of cookware. It's especially handy here because the lid of a Dutch oven kind of self-braises whatever's inside. That said, you can still make this without one. Sear the pork, cook the apples and fennel, and deglaze the pan with the wine as outlined in the recipe, then transfer everything to a baking dish and cover tightly with foil. About halfway through the covered cooking time, use a spoon to spoon some of the liquid from the pan over the top of the pork, then cover again and continue cooking.

What To Serve With Braised Pork Loin

• Crispy Balsamic Roasted Brussels Sprouts
• Basic Rustic Mashed Potatoes
• Maple Rosemary Roasted Acorn Squash
• Brown Butter Sage Mashed Sweet Potatoes
• Simple Oven Roasted Rosemary Potatoes
• Spinach Salad with Warm Bacon Dressing
• Healthy Shaved Brussels Sprout Salad with Citrus Shallot Vinaigrette

Did you make this recipe? Please leave a star rating in the comments!

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This post was originally published October 2017 and has been updated.