Roast Pork Loin with Apples

Name: Roast Pork Loin with Apples
Yield: 4 or more
Cuisine: American
Ingredients: 2 tablespoons vegetable oil; 1 (3 lb) boneless pork loin, excess fat trimmed, and tied; Kosher salt and freshly ground black pepper; 1 medium onion thickly sliced; 3 carrots thickly sliced; 3 stalks celery thickly sliced; 3 cloves garlic smashed; 3 sprigs fresh thyme; 3 sprigs fresh rosemary; 4 tablespoons cold butter; 3 apples peeled, cored and cut into 8 slices (any type will do but a firmer apple holds up to the baking); 2 tablespoons apple cider vinegar; 1 cup apple cider; 2 tablespoons whole grain mustard

cindybear @cindybearcooks

This is a one pot wonder! Start on the stove, finish in the oven.

cindybear @cindybearcooks

This is a one pot wonder! Start on the stove, finish in the oven.

Saved

Ingredients

start to finish

4 or more

2 tablespoonsvegetable oil
1 (3 lb)boneless pork loin, excess fat trimmed, and tied
Kosher salt and freshly ground black pepper
1medium onion thickly sliced
3carrots thickly sliced
3 stalkscelery thickly sliced
3 clovesgarlic smashed
3 sprigsfresh thyme
3 sprigsfresh rosemary
4 tablespoonscold butter
3apples peeled, cored and cut into 8 slices (any type will do but a firmer apple holds up to the baking)
2 tablespoonsapple cider vinegar
1 cupapple cider
2 tablespoonswhole grain mustard

Saved

Steps

start to finish

1

Preheat oven to 400 degrees Farenheit.
2

Prep your vegetables and apples.
3

In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin with salt and pepper. Place pork loin in hot skillet and sear on all sides until golden brown 2-3 minutes per side. Transfer the meat to a plate and set aside.
4

To the skillet add onion, carrot, celery, garlic, herb sprigs and 2 tablespoons butter. Stir until vegetables are browned about 8 minutes. Stir in sliced apples. Scoot the vegetables to the side and nestle the loin in the center of the skillet. Transfer the skillet to the oven (uncovered) and roast the loin 30-35 minutes until meat thermometer registers 140-150 degrees. It may be slightly pink, this has been deemed safe. If you roast to 165 it will not be as moist.
5

Transfer the pork to a cutting board and cover loosely with foil. Transfer the vegetables and apples to a serving platter, remove the herb sprigs. Leave some juices in the skillet.
6

Return the skillet to high heat and add the vinegar scrape the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by half again. Remove skillet from heat and whisk in the mustard and remaining 2 tablespoons butter.
7

Remove strings from roast, slice and arrange over vegetable apple mixture. Drizzle the sauce over the meat.