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Roasted Pork Loin with Spiced Rum Apples ...

Entree, Recipes

Chef Robert Schmiesing’s roasted pork loin with spiced rum apples, butternut squash and polenta reimagines the typical meat-and-potatoes compilation as a single dish. Instead of a bland roast piled next to tired old mashed potatoes, Schmiesing nestles succulent pork tenderloin in a bed of creamy polenta surrounded by tangy squash and tops the meat with mulled apples.

Roasted Pork Loin with Spiced Rum Apples, Butternut Squash and Polenta | Serves 6–8 

Chef’s Note: Chef Robert Schmiesing suggests preparing the pork loin and butternut squash first, and making the polenta while the pork loin and squash are roasting. The apples can be made either in advance or following the other components.

2 pounds pork loin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry basil
1/2 cup brown sugar
3/4 cup olive oil

Combine all spices and rub thoroughly on pork loin. Heat skillet with olive oil and sear pork loin on all sides. Cook pork loin at 325 F for 30 minutes or until internal temperature reaches 135 F.

For plating, set the pork loin atop a bed of polenta, surround with butternut squash and top the pork with the apples. 


3 apples
4 ounces butter
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of salt
1 ounce spiced rum

Core and slice apples. Mix brown sugar, cinnamon and nutmeg together and toss with apples to get equal coating. Heat butter up in saucepan and add apples. Stirring continually cook until tender. Deglaze pan with rum and simmer for 2 minutes. 


2 cups milk
1/4 cup butter
Pinch of dried dill
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup instant polenta

Combine all ingredients in saucepan except polenta and bring to a boil. Add polenta 

and whisk vigorously until creamy. Turn heat down and simmer for 5 minutes while whisking occasionally.  Then turn off heat and put a lid on the pan and let sit for 10 minutes. If desired creamier, at this stage add milk until desired creaminess. 

Butternut Squash 

2 butternut squash
1 cup melted butter
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cinnamon

Peel and large-dice butternut squash. Toss in butter, salt, pepper and cinnamon.  Lay on sheet pan and cook at 325 F until fork tender, about 25 minutes.