It is apple season around here and if you have a few leftover you should check this out. A little chopping and browning and then your oven does most of the work and all in the same pan so little clean up. Sounds like a great Sunday dinner idea.

Grab a large skillet and brown your pork loin on all sides. Don’t skip this part because the brown doesn’t only make it look beautiful that is where a lot of your flavor will come from. Even though you are adding a lovely sweet and savory sauce at the end, the browning brings more to the depth of flavor.

I have a ton of carrots from my garden this year and though I have quite a few onions they are on the small side so I find the smaller the onion the harder time I have dealing with it.  So I haven’t started using them yet. I really need to get over it and use them up before they go bad.

I love the way the veggies heating up in the pan smell, and then adding the apples. My mouth is watering seeing the pictures and I can smell them on the stove, though at the moment; nothing is on the stove LOL. My husband is patiently waiting for me to finish my blog and for me to go get dressed so we can go get some pastries at one of our favorite bakeries.

Roast Pork Loin with Apples

An easy and delicious way to use of some apples you may have on hand or go buy some to make this

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Ingredients

  

• 2 tablespoons vegetable oil
• 2 pound boneless center cut pork loin
• Kosher salt and black pepper
• 1 medium onion thickly sliced
• 2 large carrots thickly sliced
• 2 stalks celery thickly sliced
• 3 cloves garlic smashed
• 3 springs fresh thyme
• 3 sprigs fresh rosemary
• 4 tablespoons unsalted butter
• 2 large apples fuji, gala, granny smith cored, sliced
• 2 tablespoons apple cider vinegar
• 1 cup apple cider
• 2 tablespoons whole grain mustard

Instructions

 

• Preheat the oven to 400 degrees F.
• 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. Add the onion, carrot, celery, garlic, herb, 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.  Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but note that this lean cut will not be as moist at the higher temperature.
• 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. 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.