Roast Pork Loin with Apples

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aThis is such an easy and beautiful way to prepare a pork roast! Season your roast with salt and pepper, and then sear it in a hot pan until it is golden brown on all sides sealing in all the juices. Toss some cut vegetables into the pan and pan roast them until they begin to brown up. Toss in a couple of apples, some butter and a few sprigs of fresh rosemary and thyme and into the oven it goes. Once the roast has cooked through remove them from the pan and add some apple cider vinegar to the remained juices to deglaze the pan. Create a sauce using apple cider, grainy mustard and a bit more butter and . . . YUM! This dish came out perfectly. Ron and I ate more than our fair share. We just couldn’t resist. That’s a good thing . . . Right?


ROAST PORK LOIN WITH APPLES (Serves 4)

Ingredients

  • 2 tablespoons vegetable oil
  • 1 (2-pound) boneless center cut pork loin, trimmed and tied
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, thickly sliced
  • 2 carrots, thickly sliced
  • 2 stalks celery, thickly, sliced
  • 3 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 4 tablespoons cold unsalted butter
  • 2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
  • 2 tablespoons apple cider vinegar
  • 1 cup apple cider
  • 2 tablespoons whole grain mustard

Directions

  1. Preheat the oven to 400 degrees F.
  2. In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
  3. Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes.
  4. Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
  5. Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.

~ FoodNetwork.com ~

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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