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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pork Loin with Vegetables and Apples Recipe

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This recipe for Pork Loin with Vegetables and Apples, by , is from Recipes My Mom Taught Me, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tena Perryman

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons vegetable oil
2-pound boneless pork loin
Salt and pepper, to taste
2 medium onions, thickly sliced
4 5 carrots, thickly sliced
1 2 large Russet potatoes, cut into eighths
1 2 sweet potatoes, cut into eighths
pound mushrooms, cleaned, stems taken out
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
Handful fresh basil, chopped
4 tablespoons cold butter
4 apples, such as Cortland or Rome peeled, cored and cut into slices
4 tablespoons apple cider vinegar
2 cups apple juice
4 tablespoons Dijon mustard

Directions:
Directions:
Preheat the oven to 400 F.

In a large Dutch oven or cast iron 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, including the ends, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
Add the vegetables, 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 and mushrooms, then push the mixture to the sides and set the pork loin in the middle of the Dutch oven along with any collected juices on the plate. Cover and place in the oven, and roast the loin 45 minutes to 1 hour.

Transfer the pork a cutting board and cover it loosely with foil. Arrange the apples and vegetables around the edge of a serving platter leaving the center of the platter clear. Remove and discard any large chunks of garlic and the herb sprig stems (the herbs themselves will have fallen off the stems). Return the Dutch oven to a high heat and add the vinegar scraping the bottom 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 in the center of the platter. Drizzle some sauce over meat and serve the rest on the side.

Personal Notes:
Personal Notes:
Yes, it looks like there are a LOT of ingredients - but they are mostly vegetables, which can be added or deleted. Don't like mushrooms? Gone! Prefer only sweet potatoes? Leave out the russets, or visa versa - or heck, go wild and leave them both out and add something else. In other words, the veggies are up to you, and can be whatever your family favorites are. The most time consuming thing about this recipe is cutting up the veggies, so you may want to cut them to a minimum.

This makes a great Sunday dinner, with the family gathered round. All the veggies can be cut up in advance - in fact, if you're like my family, the prep work turns into a family event.

 

 

 

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