Roast Loin of Pork With Caraway, Lemon and Garlic Recipe (2024)

Delicious and easy! Next time I think I'll up the spices a bit; the flavor was quite subtle.

It's an 1/8-tsp of *ground* cloves, not whole. It's the caraway seeds that are to be left whole.

The whole apples must be for show. Next time, I'll halve and core them--probably only roast them for the last 30min. I used a boneless pork loin--still moist throughout. I also wonder about the bay leaves, they don't soften much.

In the image with the recipe, the pork looks very well done and dry. We prefer our pork cooked pink and moist and juicy.

Delicious with recipe adjustments. At the advice of my butcher, I used a bone-in roast but without the rind (too costly and too fatty). Doubled the quantity of spices. Layered whole bay leaves over the onion, under the roast. Doubled the apples. After 30 min, lowered the temp from 425 to 375 and roasted for 30 min. Served the caramelized onions & apples on top of the slice of roast. Deglazed the roasting pan with wine to save the incredibly concentrated flavors that otherwise would be discarded

You don't need to/shouldn't cook a roast at 425F for 90 minutes. I am almost sure this recipe should have a "turn the oven down to 325F after the rind is brown," that is missing, so the roast is not overcooked and dry. Before making this I encourage you to check other NYT pork loin roast recipes for temperatures and cooktimes to compare. Using a meat thermometer and standard internal temperatures is always best. Re the apples: I was skeptical but they turned out quite nice. Good luck!

Two small boneless sirloin pork roasts (total 5#) that were on sale but there were limited supplies of spices where I was house-sitting. Using alternatives such as dried herbs in place of bay leaves and safflower rather than olive oil, I roasted six apples picked from the yard for the entire time with the meat. In convection mode at 325 degrees for 2 hours the meat reached 140 degrees, and apples were lovely: perfect served with a baked potato and a lovely pinot noir.

This is really nice, but I had a small boneless pork loin so had to adjust a bit. Read the comments and roasted at 375 for about 40 minutes. Pork came out juicy and delicious. I didn’t add the apples because I made stuffed baked apples on the side, and sautéed collard greens from the garden. Wonderful fall dinner!

I agree that temp should be lowered after 30 minutes to 325 deg.

I wish I read the comments before cooking, as 425F was way too high for the amount of time recommended. The apples and everything on the bottom of the pan were absolutely incinerated.

I had made this recipe three times as written, then tried doubling everything in the spice paste except the salt and lemon juice. I prefer the spicier version.

Amount of rub seemed small so I doubled it. Was not too much. Also, supermarket only has gigantic apples anymore, no such thing as "small" so I sliced the huge apples into rounds just like the onions and put them on the bottom too.

You don't need to/shouldn't cook a roast at 425F for 90 minutes. I am almost sure this recipe should have a "turn the oven down to 325F after the rind is brown," that is missing, so the roast is not overcooked and dry. Before making this I encourage you to check other NYT pork loin roast recipes for temperatures and cooktimes to compare. Using a meat thermometer and standard internal temperatures is always best. Re the apples: I was skeptical but they turned out quite nice. Good luck!

Followed the recipe to a T. Not terribly flavorful as written but I did like the apples. Oven temp way too high. Might be fine to start, but 425 for any roast is a bit much.

Delicious with recipe adjustments. At the advice of my butcher, I used a bone-in roast but without the rind (too costly and too fatty). Doubled the quantity of spices. Layered whole bay leaves over the onion, under the roast. Doubled the apples. After 30 min, lowered the temp from 425 to 375 and roasted for 30 min. Served the caramelized onions & apples on top of the slice of roast. Deglazed the roasting pan with wine to save the incredibly concentrated flavors that otherwise would be discarded

This is delicious. I used a boneless loin, making the slits deep and about 3/4" wide. I roasted some potatoes in the pan along with the apples. Incredibly delectable.

If you use boneless pork loin instead, be very careful about time. I roasted mine for 45 min at 375 and it was just this side of overcooked. Another ten minutes and cardboard.

Double the ingredients other than meat and marinate over night in sealed bag in refrigerator. Turn loin over every few hours. Take meat out of frig and bring to room temp before roasting. Layer panko on top and spray with oil. Quarter and core apples placing them around roast at 45” mark. Loin works well.

Two small boneless sirloin pork roasts (total 5#) that were on sale but there were limited supplies of spices where I was house-sitting. Using alternatives such as dried herbs in place of bay leaves and safflower rather than olive oil, I roasted six apples picked from the yard for the entire time with the meat. In convection mode at 325 degrees for 2 hours the meat reached 140 degrees, and apples were lovely: perfect served with a baked potato and a lovely pinot noir.

Thanks to previous comments, we lowered oven to 375 after 45 minutes, cooked 30 minutes until internal temp was 140 - 145. Perfect

Isn't 1 1/2 hours of roasting at 425 F a bit high? Shouldn't the temperature be turned down after about 20mins to prevent the pork from drying out?

The whole apples must be for show. Next time, I'll halve and core them--probably only roast them for the last 30min. I used a boneless pork loin--still moist throughout. I also wonder about the bay leaves, they don't soften much.