| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 15 min |
| Cook: | 1 hr 5 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 15 min |
| Cook: | 1 hr 5 min |
| Yield: | 4 servings |
Ingredients
- 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.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 637 |
| Total Fat | 42 g |
| Saturated Fat | 16 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 6 g |
| Sugar | 18 g |
| Protein | 37 g |
| Cholesterol | 142 mg |
| Sodium | 1172 mg |
| Serving Size | 1 of 4 servings |
| Calories | 637 |
| Total Fat | 42 g |
| Saturated Fat | 16 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 6 g |
| Sugar | 18 g |
| Protein | 37 g |
| Cholesterol | 142 mg |
| Sodium | 1172 mg |
Reviews
This recipe is great! I had to modify it a bit for what I had on hand; white wine instead of cider and dried herbs for fresh. It was absolutely delicious, and my husband raved about it lol through dinner and beyond.
I made this is the slow cooker, also. I followed the directions of another reviewer. I browned the meat and veggies, put them in the slow cooker, made the sauce and added it. Cooked it on high for 4 hours and it was incredible. My husband raved about it and has already asked for it again. This one will be on repeat!
SLOW COOKER. We enjoyed this recipe very much but I prepared it slightly differently. After browning the meat and veggies, I added them to a slow cooker then made the sauce and added that too. It cooked on low for 4.5 hours and turned out great! Thanks for the delicious supper.
Was so excited to try this. since trying to find a flavorful pork loin recipe has been difficult. Sorry, this was not my answer. Loved the veggies and the sauce was good. I cooked the pork to 145 but it had no flavor. I did salt & pepper it before browning it on all sides as instructed and even watched the video before making it. Sorry, but this was a dud for me.
OMG so tasty. I left out vinegar and subbed white wine to deglaze then added some balsamic at the end. I also added one red potato the veggies were amazing and the pork was succulent! Keeper for sure.
Best ever!
My pork loin was twice the size so I doubled everything but it was perfect temp at 45min so definitely don’t over cook this! My cast iron wasn’t big enough so after browning everything I moved it to a baking pan for the oven. Best roasted veggies ever!
Just finished eating this evening. It was quick and very good. The pork was very tender. I have a convection oven so I cooked it at 375. Somewhere along the menu and recipe I was confused?! Was the pork loin supposed to be rolled up? Anyway, my pork loin was just a long slab about 2 1/2 lbs. With only the two of us we had plenty left. Very easy and quick.
EXCELLENT! However, next time, I would omit the vinegar all together. Just my preference, there is enough vinegar in the mustard sauce, which was also very good.
This was so good! I had the recipe saved and had never made it. We had just bought a pork loin at Costco yesterday and when I was looking through my fridge trying to figure out Sunday dinner I pulled up pork loin in my recipe box and there you have it! I had all of the ingredients on hand with the exception of apple cider so I used some white wine in its place. Delicious and felt really fancy with minimal effort. Served with smashed potatoes and made from mix pork gravy. Perfect!