Apples: A Roast's Best Friend

A true classic, elevated.

Celebrate the start of fall with our favorite apple recipes. This month, we're partnering with Ashley Rodriguez of Not Without Salt to share tips, insights and recipes featuring fall's favorite fruit.

Chances are if you eat pork, at some point – be it at home or in a restaurant – you've had apples and pork paired together. Whether it was the classic mom dish of pork chops and applesauce or something fancier at a restaurant, the combination is tried, true and classic. Apples pair beautifully with pork, boosting its natural sweetness while the pork lends a bit of its lovely savory qualities to the apples. It's a classic combination for good reason.

Embrace the classic with this twist on a crowd-friendly roast.

Here, apples turn savory for a pork roast that is perfect for fall. Fresh thyme permeates the apples in the oven, where their skin is crisped and their insides soften. Then they are tucked into the pork along with Dijon, garlic, pancetta and blue cheese.

If for some reason you've found this recipe outside of apple season or perhaps would like to find an alternative sweet substitute, try using dried plums (or prunes), or fresh or dried figs would be lovely as well. Perhaps even pears would make a nice mate, as long as it's a variety that can handle the heat without turning to mush.

It's never too early to start collecting recipes for holiday entertaining, and this one is a wonderful solution for a feeding a crowd. Everything can be prepped up to three days in advance. Simply stuff and tie off the pork then cover and refrigerate until ready to roast.

Live.Love.Lux Tip: With the evenly distributed heat of Perfect TasteConvectionthe Electrolux Gas Range ensures your roast will come out great every time.


Pork Roulade with Thyme Roasted Apples, Pancetta and Blue Cheese

"A fragrant and flavorful pan sauce makes itself as apple cider and a bit of cider vinegar is added to the roasting dish. Spoon the pan juice over the pork after it has been sliced." - Ashley

Servings: 4 - 6



3 apples, peeled and cut into 1/2-inch dice

1 tablespoon chopped fresh thyme

2 tablespoons olive oil

2 lb. pork loin, butterflied to open like a book (you can ask your butcher to do this)

Kosher salt & freshly ground black pepper

1 tablespoon Dijon mustard

1 tablespoon chopped garlic

1 tablespoon chopped fresh thyme

2 ounce thinly sliced pancetta

3 ounce crumbled blue cheese

½ cup/80 g chopped shallot

½ cup/250 ml apple cider

2 tablespoons apple cider vinegar

3 tablespoons butter, diced

flakey sea salt, to finish

Additional serving suggestions: Creamy polenta, mashed potatoes, or crusty bread


Preheat oven to 375°F.  Place oven rack in top third of oven.

Spread apples on a parchment lined baking sheet.  Toss with chopped thyme and olive oil and sprinkle with salt and pepper.  Roast for 25 minutes, stirring once halfway through.

Lay out your butterflied pork loin, cut side up, like an open book. Sprinkle with kosher salt and fresh ground black pepper. Spread the Dijon mustard then top with chopped garlic. Lay the pancetta over the pork and then add half the roasted apples. Top with crumbled blue cheese.

Now fold the halves together like a book. Add a bit more salt and pepper to the exterior and tie in two spots.  Place the additional roasted apples, shallots, apple cider and apple cider vinegar in a small roasting pan or 12” ovenproof skillet and sprinkle with diced butter. Place the pork on top. 

Decrease oven temperature to 350 and add the pork.  Roast for 30 minutes, basting after 15 minutes with the pan juices.

Increase oven temperature to 450°F and roast for another 20 minutes, basting after 10 minutes.

Carefully remove the pork from the pan and let rest for 15 minutes before slicing.

Serve pork slices topped with apples and sauce in roasting dish, sprinkled with additional flakey sea salt.

Do ahead: The pork can be stuffed 3 days in advance. Cover and refrigerate until ready to roast.

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