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Roast Pork Loin with Apples
Roast Pork Loin with Apples

Before you jump to Roast Pork Loin with Apples recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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We hope you got benefit from reading it, now let’s go back to roast pork loin with apples recipe. To cook roast pork loin with apples you need 14 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Roast Pork Loin with Apples:
  1. You need 2 tablespoons vegetable oil
  2. Take 1 (3 lb) boneless pork loin, excess fat trimmed, and tied
  3. Provide Kosher salt and freshly ground black pepper
  4. You need 1 medium onion thickly sliced
  5. Use 3 carrots thickly sliced
  6. Provide 3 stalks celery thickly sliced
  7. Prepare 3 cloves garlic smashed
  8. Use 3 sprigs fresh thyme
  9. Provide 3 sprigs fresh rosemary
  10. Provide 4 tablespoons cold butter
  11. Provide 3 apples peeled, cored and cut into 8 slices (any type will do but a firmer apple holds up to the baking)
  12. You need 2 tablespoons apple cider vinegar
  13. Use 1 cup apple cider
  14. Prepare 2 tablespoons whole grain mustard
Instructions to make Roast Pork Loin with Apples:
  1. Preheat oven to 400 degrees Farenheit.
  2. Prep your vegetables and apples.
  3. In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin with salt and pepper. Place pork loin in hot skillet and sear on all sides until golden brown 2-3 minutes per side. Transfer the meat to a plate and set aside.
  4. To the skillet add onion, carrot, celery, garlic, herb sprigs and 2 tablespoons butter. Stir until vegetables are browned about 8 minutes. Stir in sliced apples. Scoot the vegetables to the side and nestle the loin in the center of the skillet. Transfer the skillet to the oven (uncovered) and roast the loin 30-35 minutes until meat thermometer registers 140-150 degrees. It may be slightly pink, this has been deemed safe. If you roast to 165 it will not be as moist.
  5. Transfer the pork to a cutting board and cover loosely with foil. Transfer the vegetables and apples to a serving platter, remove the herb sprigs. Leave some juices in the skillet.
  6. Return the skillet to high heat and add the vinegar scrape the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by half again. Remove skillet from heat and whisk in the mustard and remaining 2 tablespoons butter.
  7. Remove strings from roast, slice and arrange over vegetable apple mixture. Drizzle the sauce over the meat.

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