1 2-lb boneless center cut pork loin, trimmed and tied
salt and 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 tbs. cold unsalted butter
2 apples, cored and cut into 8 slices
2 tbs. apple cider vinegar
1 cup apple cider vinegar
2 tbs. whole grain mustard
Instructions
1. Preheat oven to 400
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 2-3 minutes per
side. Transfer the meat to a plate and set it aside.
3. Add the onion, carrot, celery, garlic, herb sprigs and 2 tbs. 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 140-150, about
30-35 minutes.
4.Transfer the pork to 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 add the remaining 2 tbs. 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.
Originally Submitted
3/7/2013
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