Braised Pork Loin with Apples, Fennel and Onions

overhead view of sliced pork loin on top of braised apples, onions and fennel on a white platter.

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)


  • 1 (2-3 lb) center cut pork loin roast
  • 4 cloves garlic, minced
  • 2 tsp fresh thyme leaves, or 1 tsp dried
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1/8 tsp ground cloves
  • 2 tbsp avocado or olive oil, divided
  • 1/2 cup dry white wine (or chicken stock)
  • 1 medium yellow onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1 large apple, thinly sliced (I like honeycrisp)
  • 2 tbsp apple cider vinegar


  1. Heat oven to 400°F.
  2. Thinly slice apple, onion, and fennel bulb.
  3. In a small bowl, combine minced garlic, thyme, salt, pepper, cloves and 1 tbsp of oil. Rub evenly over outside of pork loin roast.
  4. Heat remaining tbsp of oil in heavy-bottomed Dutch oven over medium-high heat. Sear pork for 2-3 minutes per side. Remove to a plate.
  5. Turn heat to low and add onion, fennel and apple slices.  Season with salt and pepper and cook, stirring, for about 5 minutes.
  6. Add the wine and apple cider vinegar. Stir, scraping the bottom to release any browned bits. 
  7. Place pork back in the pot and cover. Bake 35-40 minutes, then remove lid and bake an additional 5-10 minutes or until a thermometer inserted into the center of the pork loin reads 130-135°F. 
  8. Remove pot from the oven and allow pork to rest for 5-10 minutes before slicing. The temperature will come up about 10 degrees as it rests.
  9. Slice pork and serve with apples, onions, and fennel, spooning juices from the pot on top.


  • Ovens vary. The pork may take more or less time depending on the thickness and your oven. I recommend going by internal temperature rather than strictly by the timer. Pork is done at 145°F, but I recommend pulling it at 130-135°F as the temperature will come up a few degrees as it rests. 
  • It's important not to skip the resting before slicing the pork. This is when the juices redistribute into the meat so that it stays moist after slicing. 
  • If needed, add a touch more oil to the pot before adding the onion, apple and fennel.
  • If you don't have a Dutch oven or heavy skillet with a lid, you can do the first 6 steps on the stove, then transfer everything to a baking dish and cover tightly with foil to bake.

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