Yield 4-8 servings
Sweet and sour sauce ingredients:
Cut a slit down the center of the pork loin, and put inside the open meat: the chopped onion, garlic, apples, and pineapple. Wrap it up tightly in parchment paper and then foil to keep the juices in.
Bake until a thermometer reads 145* at the thickest part of the meat. We baked it inside our covered stone for 35 minutes at 325*, then another 35 minutes or so at 400*. (Because we had to turn the oven up for the muffins we were having with it - see recipe for those below.)
Meanwhile, make the sweet & sour sauce...
In a medium saucepan add broth, sugar, red wine vinegar, and soy sauce. Bring to a boil while you mix the water and arrowroot together, then add to the sauce and stir until thickened.
Recipe by Kelly the Kitchen Kop at https://kellythekitchenkop.com/easy-asian-pork-loin/