Easy Roast Pork Loin with Apple Cider Mustard Sauce
Recipes Holidays Main Dish Meal ideas Pork Quick and Easy
Description
Although we think of autumn as the best time for this dish, it's good anytime of the year. Serve it to family or company for a great meal that really doesn't take much time and is very delicious.
Ingredients
2 T. vegetable oil
2 lb. boneless center cut pork loin, trimmed
Kosher salt
freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 celery stalks, thickly sliced
3 cloves garlic, minced
3 sprigs fresh thyme
3 sprigs fresh rosemary
5 leaves fresh sage
4 T. cold, unsalted butter, divided
2 apples peeled, cored and cut into 8 slices
2 T. apple cider vinegar
1 c. apple cider
2 T. whole grain mustard
Directions
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Preheat oven to 400 degrees.
Heat vegetable oil in a large, oven proof dutch oven over high heat.
Generously season pork loin all over with salt and pepper. Sear meat until golden brown on all sides, 2-3 minutes per side. Transfer meat to a platter; set aside.
Add onion, carrots, celery, garlic, herb sprigs and 2 T. butter to the dutch oven; stir until vegetables are browned, about 8 minutes. Stir in apples; push mixture to the sides; place pork loin in the center with the meat's juices on the platter.
Transfer to the oven; roast until an instant-read thermometer inserted into the center of the meat registers 150 - 155 degrees, about 40 minutes.
Transfer pork to a cutting board; cover loosely with aluminum foil while making the sauce.
Arrange apples and vegetables on a clean serving platter; set aside. Discard herb sprigs. Return dutch oven to the stovetop to a high heat; add the vinegar, scraping the bottom to loosen up browned bits. Reduce by half; add the cider; reduce by half again. Remove dutch oven from the heat; whisk in mustard and remaining cold butter. Season with salt and pepper, to taste.
Cut meat into 1/2 inch thick slices; arrange on platter over the apple mixture. Drizzle some sauce over meat. Serve the remaining sauce on the side.
4-6 servings.