1 hr 20 mins
1 hr 5 mins
From Food Network Kitchen Show: How To Boil Water -> Episode: Affordably Filling
My Private Note
Units: US | Metric
- 2 tablespoons vegetable oil
- 1 (2 lb) boneless center cut pork loin, trimmed and tied
- kosher salt
- fresh ground black pepper
- 1 medium onion, thickly sliced
- 2 carrots, thickly sliced
- 2 stalks celery, thickly sliced
- 3 garlic cloves, smashed
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 4 tablespoons cold unsalted butter
- 2 apples, such as Cortland peeled, cored and cut into 8 slices each
- 2 tablespoons apple cider vinegar
- 1 cup apple cider
- 2 tablespoons whole grain mustard
- 1Preheat the oven to 400°F.
- 2Im 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.
- 3Add 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 juiced 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°F, about 30 to 35 minutes. (See Cook's Note.).
- 4Transfer 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 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.
- 5Remove 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.
- 6COOK'S NOTE: Pork cooked this way will be slightly pink. If desired, cook the pork to 160°F, but be aware that this lean cut will not be as moist at the higher temperature.
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Nutritional Facts for Roast Pork Loin With Apples
Serving Size: 1 (494 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 725.0
- Calories from Fat 456
- Total Fat 50.6 g
- Saturated Fat 19.2 g
- Cholesterol 166.6 mg
- Sodium 230.1 mg
- Total Carbohydrate 20.0 g
- Dietary Fiber 4.1 g
- Sugars 12.5 g
- Protein 46.6 g
The following items or measurements are not included: