Ingredients: |
Ingredients: Servings: 4-6
2 Tbsp. Vegetable Oil
2 lbs. Boneless Pork Loin, trimmed and tied
Kosher Salt and Freshly Ground Black Pepper to taste
1 med. 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 Tbsp. Butter
2 Apples, Cortland or Rome, peeled and cut into 8 pieces
2 Tbsp. Red Wine Vinegar
1 cup Apple Cider
2 Tbsp. Dry Mustard
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Directions: |
Directions:Preheat oven to 400 Degrees.
In a large, straight-sided, skillet, heat vegetable oil over high heat. Season pork generously with salt and pepper. Sear until browned, about 2-3 minutes per side. Transfer to plate and set aside.
Add onion, celery, garlic, herb sprigs and 2 Tbsp. butter stirring until browned, about 8-minutes. Stir in apples; push mixture to sides and set pork in middle. Transfer skillet to oven and roast until pork reaches 150 degrees, about 30-35 minutes.
Transfer pork to cutting board and cover loosely with foil while you make the sauce. Remove and discard herb sprigs. Return skillet to stove top on high heat and add vinegar scraping with a wooden spoon to loosen any browned tidbits. Reduce by half, then add cider and reduce by half again. Remove skillet from heat and whisk in mustard and remaining 2 Tbsp. of butter. Adjust seasoning with salt and pepper to taste.
Remove strings from roast and slice into 1/2-inch thick pieces. Arrange over apple mixture. Drizzle some sauce over meat and serve rest in a gravy boat. |
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