Recipe Information
Level: Intermediate
Yield: 4 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
- Calories: 637
- Total Fat: 42 g
- Saturated Fat: 16 g
- Carbohydrates: 29 g
- Dietary Fiber: 6 g
- Sugar: 18 g
- Protein: 37 g
- Cholesterol: 142 mg
- Sodium: 1172 mg
Time Required
Total: 1 hr 20 min
Prep: 15 min
Cook: 1 hr 5 min
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
Instructions
- Preheat the oven to 400 degrees F.
- Heat the vegetable oil in a large ovenproof skillet over high heat. Generously season the pork loin with salt and pepper. Sear the meat until it turns golden brown on all sides, about 2 to 3 minutes per side. Remove the pork from the skillet and set it aside on a plate.
- Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir and cook until the vegetables are nicely browned, about 8 minutes. Stir in the apple slices, then push the mixture to the sides of the skillet. Place the pork loin in the center along with any juices collected on the plate. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center of the meat reads 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
- Transfer the pork to a cutting board and cover it loosely with foil while you prepare the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to high heat and add the vinegar, scraping the bottom with a wooden spoon to loosen any browned bits. Reduce the liquid by half, then add the apple cider and reduce by about half again. Remove 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.
- Remove the strings from the roast and slice the pork into 1/2-inch thick pieces. Arrange the slices over the apple mixture. Drizzle some sauce over the meat and serve the rest on the side.
- Cook's Note: Pork cooked this way will be slightly pink. If preferred, cook the pork to 160 degrees F, but keep in mind that this lean cut may be less moist at the higher temperature.
Copyright 2005 Television Recipe Iseasy, G.P. All rights reserved.
