This Easy One Pan Maple Glazed Pork with Apples and Onions is a delicious and healthy holiday-inspired main dish made in one pan in less than an hour!
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Happy Monday friends! Don’t you just love a good, meaty, comfort food meal on a cold winter night? Our family sure does, and this Easy One Pan Maple Glazed Pork with Apples and Onions is not only comfort food – it’s also a healthy main dish that’s bursting with seasonal flavours!
We love to enjoy pork because it’s a lean meat that can be prepared in so many different ways. Our favourite way to enjoy pork is actually with sweet flavours so the apples and maple syrup in this Easy One Pan Maple Glazed Pork with Apples and Onions really take it over the top!!
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The ingredients for this Easy One Pan Maple Glazed Pork are so simple that they’re probably already in your kitchen. But one thing you definitely need for this recipe is a good old cast iron skillet. I’m a big fan of cooking with cast iron because it helps develop such delicious flavour and colour on roasted meats – check out the cast iron pan I use HERE if you’re in the market for a good one that’s not too expensive! (affiliate link).
Looking for more one-and-done weeknight meals? You’ll LOVE this Easy Chicken and Shrimp Paella or this One Pan Roasted Chicken Dinner!
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I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite thing to make in a cast iron pan? I’d love to know!
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Looking for even more delicious chicken recipes? You’ll LOVE these ones I’ve linked below!
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Creamy One Pot Chicken Enchilada Pasta
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Thai Chicken Spiralized Zucchini Salad
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Ginger Soy Grilled Chicken
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White Wine and Herb Marinated Chicken
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Crispy Oven Fried Chicken
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Skillet Pesto Caprese Stuffed Chicken
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Honey Garlic and Lime Chicken
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Easy One Pan Maple Glazed Pork with Apples and Onions
Recipe: Ingredients
- 2 tablespoons olive oil
- 2 pound lean pork loin roast, visible fat trimmed
- salt and pepper to season the roast
- 3 large sweet onions, coarsely chopped
- 4 large gala apples (or other sweet apples of your choice), coarsely chopped, peels on
- 1 teaspoon fresh or dried thyme, chopped
- 1 teaspoon fresh or dried rosemary, chopped
- 1/2 teaspoon smoked paprika
For the glaze:
- 1/3 cup real maple syrup
- 2 cloves garlic, finely minced
- 1 teaspoon dijon mustard
- 1 teaspoon fresh or dried thyme, chopped
- 1 teaspoon fresh or dried rosemary, chopped
- 1 tablespoon soy sauce (low sodium, if you prefer)
Recipe: Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Heat a large cast iron skillet over medium-high heat and add the olive oil.
- Pat the pork roast dry with a paper towel and generously season all sides with salt and pepper.
- Brown all sides of the pork roast in the hot cast iron pan until the outside of the roast is golden brown. Don't worry about cooking in all the way through here (it will finish cooking in the oven!), just get that nice golden brown colour on the outside.
- Remove the pork roast from the pan to a plate and set aside.
- Add the onions, apples, thyme, rosemary and paprika to the pan and toss well in the meat juices.
- Let the onions and apples cook just until they begin to soften and take on colour.
- Prepare the glaze by whisking together the maple syrup, garlic, dijon mustard, thyme, rosemary and soy sauce in a small bowl.
- Add the pork roast back to the pan and nestle the roast into the bed of apples and onions.
- Brush the glaze over the pork roast to coat it generously on all sides. Use all the glaze, and if necessary pour the remainder over the roast.
- Place the skillet in your preheated oven (to 375 degrees Fahrenheit) and roast for about 35 minutes or until the center of the roast reaches an internal temperature of 65 degrees Celsius or 145 degrees Fahrenheit.
- Remove the skillet from the oven when the pork is cooked through and cover with foil, letting it stand for about 5 minutes before slicing and serving.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I don’t know what I love the most… All those flavors sound perfect together! I also love that it cooks on on pan! Perfect.
Thanks so much!
Love easy dinners like this! But your pictures are making me even more hungry!
Thanks so much!
That’s a perfect Sunday dinner! Love that it looks like hours have been spent in the kitchen but it’s a one pan meal.
Such a incredible meal!! My family would LOVE this!!
Thanks!
Yum, love this combination of flavors! So delicious!
Thanks! We do too! 🙂
This would be perfect for our Sunday dinner! Looks amazingly delicious!
Thanks!!
Love one pan dinners! I will have to make this soon!
Thanks!! Hope you enjoy it!!
I feel satisfied just looking at these pictures! I can’t wait to give this recipe a try myself
Hope you love it!!
Can I make this recipe with a pork tenderloin?
Yes! I’d recommend actually using 2 pork tenderloins for this recipe 🙂
This was absolutely delicious! I added small baby Yukon gold potatoes into the pan right before putting in the oven . Totally delighted the family with this easy yet special “quarantine “ meal!!
That sounds delicious Kathy!🙂
I may try adding fingerling potatoes, sounds terrific.
I have made this a few times and have passed it on to my daughter. We do use pork tenderloin and it works out well. Such a great fall recipe!
Great! Thanks so much for your feedback Deena!
Delicious combination of apples and onions to complement the pork. I used a pork tenderloin and it was perfect cooked to 145 on my meat thermometer. Loved the maple garlic glaze. I added a handful of craisons to the apple, onion mix. The cranberries not only added colour but were delicious with the pork. Thanks for the recipe.
Your welcome Cathy!! Really glad to hear it turned out delicious!🙂
This sure isn’t your mama’s pork roast! So flavourful and moist – this is the best pork roast I’ve ever made!
So glad you enjoyed it!!
I have been trying new recipes and I am so glad I tried this one. It was delicious! My husband and son want me to make this again (and again). Thank you for sharing it.
Your welcome Lorrie!! Thanks for your feedback!🙂
What would be the best way to make this ahead of time for a dinner party. I don’t want to be cooking it in the pan while my guests are here. Is it possible?
You can do the first half of the recipe ahead of time and pop it in the oven right when your guests arrive. You won’t have to be in the kitchen any more and your house will smell amazing!
I just cooked this (waiting for it to get a bit less pink although temp says ready). I noticed you say coarsely chopped vegetables so I used my chopper, but in the pictures you have, it’s not coarsely chopped (which I like better)… can you tell me should I coarsely chop or go by the size of cuts of onions and apples in the pics? Thanks so much. This is a dry fun for a Friendsgiving. I have a big pork loin (not sure how you can brown on more than two sides)… another question I guess. I may do pork loins instead when I do the real run of it.
I would chop them by hand in the sizes shown in the picture. To brown your loin on all sides, you can engage the help of a pair of tongs. Happy cooking ☺️
I don’t have a cast iron pan. Can I use my cast iron Dutch oven?
Sure!
Great recipe, made it today for the first time and it was perfect, Thank You !
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
This recipe is AMAZING. So easy and the flavors are incredible. I subbed spicy brown mustard for the Dijon and gave it a little bit. My husband loved it! Served with homemade mashed potatoes and microwave green bean casserole (green giant makes one that is my husbands favorite, lol)
We’re happy you and your hubs loved it! Thank you for taking the time to leave your feedback.