| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 3-pound center-cut pork loin
- Kosher salt and freshly cracked black pepper
- 3 tablespoons olive oil
- 3 Vidalia onions, sliced into thin half-moons
- 1 apple, sliced thick
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme
- 4 cloves garlic
- 3/4 cup chicken stock
- 1/2 cup hard apple cider
- 1 tablespoon Dijon mustard
- 1 tablespoon unsalted butter
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
- Preheat the oven to 375 degrees F.
- Generously sprinkle all sides of the pork loin with salt and pepper. Place a braiser or shallow Dutch oven over medium-high heat. Add 2 tablespoons of the oil and heat until shimmering. Carefully put the pork in the pan. Sear until deeply golden on all sides, 1 to 2 minutes per side. Remove from the pan.
- Put the onions and apple in a large mixing bowl. Add the caraway seeds, dried thyme, remaining 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat. Transfer the mixture to the bottom of the braiser and nestle in the garlic cloves. Pour in 1/4 cup of the chicken stock and place the pork back on top.
- Roast until the pork reaches an internal temperature of 145 degrees F, about 30 minutes. Transfer the pork to a cutting board to rest while you make a pan sauce. Remove the apple and onion mixture to a platter
- Return the braiser to the stove over medium-high heat. Pour in the hard cider and remaining 1/2 cup chicken stock. Cook, scraping with a spatula to remove any brown bits from the bottom of the pan. Whisk in the mustard. Allow the sauce to simmer until reduced slightly, a couple of minutes. Add the butter, whisking until melted. Cook just until the sauce is shiny and slightly thickened, about 5 minutes. Taste and season with more salt and pepper if needed.
- Slice the pork and arrange the slices over the onion and apple mixture. Top with sauce and chopped parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 394 |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 28 g |
| Cholesterol | 88 mg |
| Sodium | 856 mg |
Reviews
I made this for my mom and sister and we LOVED it! I didn’t have hard cider so I used apple cider and it worked just fine. The combination of the granny smith apples and sweet onions with the slight tang from the Dijon mustard really gave it that WOW factor! I think I will add another apple next time I make it. Delicious!!!
This is my go to. If you don’t have hard apple cider… lemon juice and water, beer, red wine, or more stock works just fine. I’ve made this more times than I care to admit. I also don’t use a 3 lb loin. It pairs great with apple onion rice, couscous, salad, potatoes, asparagus… I mean you can’t go wrong. It’s such a staple my husband loves it…
The timing and/or oven temperature is way off. It took my 2 lb loin almost an hour to reach the proper internal temperature. And yes my oven is fine.
This was tasty. Mine took longer than the 30
minutes it said. Definitely need the meat thermometer. We added extra mustard because we are mustard fanatics. Also, after reading the reviews, we added more apples as well.
minutes it said. Definitely need the meat thermometer. We added extra mustard because we are mustard fanatics. Also, after reading the reviews, we added more apples as well.
This was delicious. I didn’t have hard cider so I used cranberry juice. The pork was moist and perfect. I would add more apples because my family wanted more. This is a keeper. Thank you!
I’m making this today for Thanksgiving! I trust Trisha’s cooking as I have watched her over years create fantastic meals. Happy thanksgiving everyone!! Diane from Colorado
This was delicious. I had 2 pork loins so I did a bbq dry rub the day before on one of them and followed the rest of the recipe for both. They were amazing. We didn’t have hard cider in the house so I used apple cider and the sauce was sweet. My 14 yo loved that.
What does Trisha serve it with ? Trying to see from the video but I’m not sure if it’s salad , stuffing or potato !
My previous pork tenderloin experience was a disaster! But this was a success! The recipe was easy to follow (It also helped rewatching the video). The pork was moist and flavorful and the onion apple combination really made it over the top. I think I used McIntosh apples because I had them already on hand. I used another sweet onion, not Vidalia but that didn’t seem to compromise the flavor at all. This is a keeper!
The sauce and onion/ apple mixture were delicious! My husband and I are not big fans of Dijon mustard, but the sauce is balanced so well the tang was not overwhelming.
As a personal preference, I used a packaged applewood smoke turkey tenderloin. Which is the only reason I did not include the pork in the delicious comment. The turkey worked great with apple flavor.
As a personal preference, I used a packaged applewood smoke turkey tenderloin. Which is the only reason I did not include the pork in the delicious comment. The turkey worked great with apple flavor.