Roast Pork Loin with Apples

This recipe features a beautifully seared and roasted pork loin, cooked with aromatic vegetables and sweet apples. A rich pan sauce is crafted from the deglazed skillet, incorporating apple cider vinegar, cider, and whole grain mustard for a balanced, flavorful accompaniment. This dish offers a harmonious blend of savory and subtly sweet notes, perfect for a comforting and elegant meal.

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Prep Time 15

Cook Time 1 5

Total Time 1 20

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 2546.6 kcal

Equipment

1 Large Ovenproof Skillet
1 Instant-Read Meat Thermometer
1 Wooden Spoon
1 Cutting Board
1 Whisk

Ingredients

Main

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.
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 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. (See Cook's Note.)
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.
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.
Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.

Notes

Achieving the perfect doneness for pork loin is crucial as it's a lean cut prone to drying. For a tender, slightly pink interior, aim for 140-150°F (60-65°C), knowing it will carry-over cook. If you prefer well-done, target 160°F (71°C), but be mindful of moisture loss. The initial high-heat sear is vital for developing a rich crust and locking in juices. When building the pan sauce, ensure thorough deglazing to capture all the flavorful fond. Finishing the sauce with cold butter, whisked vigorously off the heat, creates a luscious, emulsified texture and enhances richness. Always rest the pork loin adequately after roasting to allow the juices to redistribute, ensuring a moist and tender result.