Easy Fall Pork Roast with Apples and Onions

There’s just something about fall that turns me into an apple and onion-cooking machine! The aroma wafting through my kitchen could make even a ghost swoon with delight! This recipe is my number one go-to for autumn—it’s so fast and easy that I feel like I’m cheating at dinner prep. But trust me, when your taste buds get a whiff, they’ll think you’ve been slaving away in a gourmet kitchen for hours!

Here is what you will need:

2 tbsp olive oil
One pork roast with the fat trimmed
Salt and pepper
1 – 2 large onion coarsely chopped
2 medium apples coarsely chopped (I used honey crisp but you can use any sweet apples you like)
2 cups of sliced cremini mushrooms coarsely chopped (optional)
1/4 cup of white wine for deglazing
1 tsp fresh or dried rosemary
1 tsp fresh or dried thyme

For the glaze:

1/3 cup of real maple syrup
2 cloves garlic, finely minced
1 tbsp of good Dijon mustard
1 tsp fresh or dried thyme, chopped
1 tsp fresh or dried rosemary, chopped
1 tsp soy sauce (low sodium)

Here is how to do it:

Preheat your oven to 375°.
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 on the outside. Don’t worry about cooking in all the way through, it will finish cooking in the oven.
Remove the pork roast from the pan to a plate and set aside.
Add the wine to deglaze the pan.
Add the onions, apples, thyme, rosemary and paprika to the pan and toss well in the pan 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 and pour any remainder over the roast to use up all the glaze.
Place the skillet in your preheated oven and roast for about 35 minutes or until the center of the roast reaches an internal temperature 145°.
Remove the skillet from the oven when the pork is cooked and cover with foil, letting it stand for about 5 minutes before slicing and serving.