Roast Pork Loin with Apples

Total Time:
1 hr 20 min
15 min
1 hr 5 min

4 servings

  • 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

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.

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    136 Reviews
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    This was very flavorful and fairly easy. I made a few changes--added some cabbage and kale because I had it on hand. Also, to save a step, after returning the browned meat to the pan, I smeared the mustard on top, and then poured the cider vinegar over it and the vegtables. I'm sure making the actual sauce woud be delicious, but I was in a hurry and this still turned out great. Thanks for the recipe and flavor combo!
    loved it! very healthy and yummy!
    Excellent recipe. Absolutely loved it. No alterations.
    Great recipe. Will definitely make this again!
    Holy Cow! I mean pig. I made this with a pork loin using my Williams Sonoma probe thermometer. I used poured organic juice into the pot with vegetables and didn't even make the gravy. Cut the pork at 145 degrees and put the slices in the apple juice with the apples and vegetables. Served it on a platter...super juicy and flavorful. I really salted the pork well before cooking though. So good, I am making the second half of the loin I cut three days later.
    I made this before and it was delicious! I used Trader Joe's Spiced Apple Cider to make the gravy... MMMMmmmmm!
    I made the pork last evening. Temperature was perfect slightly pink at 150 degrees. I do like it on the rarer side but my wife likes everything cooked overcooked ( Irish )HaHa! The gravy was outstanding just did not have enough gravy . I would have to make more gravy next time.  
    Thank You food network Kitchen!
    Made it this evening and it came out excellent and yes the sauce was so tasty. I had to substitute the whole grain mustard as I was out of it, and used grey poupon which seemed to work out well, will definitely use the whole grain mustard on my next attempt at this recipe. *My only suggestion as others have mentioned is to multiply the amount of veggies and apples.
    This was awesome. Definitely will make again.
    I made this recipe for dinner tonight for the first time. I didn't have apple cider, apple cider vinegar, whole grain mustard, thyme & rosemary. I used apple juice, chicken broth & sweet/spicy mustard I had in the fridge for the sauce. I thought it came out great! I did cook it in the oven according to the pork loin package and it came out moist but it was lacking flavor. What really kept my mouth happy was the sauce! YUM. It was quick & simple but it looks like it took a lot of time & effort. I will be adding this to my recipe box & I have to try the original recipe one day.
    I made this with a couple of changes to the sauce. I had neither the cider vinegar nor the cider, so I used balsamic vinegar and chicken stock. It was delicious. The pork was moist and tender and the veggies were fantastic. Everyone loved dinner tonight, served with rice pilaf and tossed salad. There was enough pork left for lunch tomorrow too! I will be doing this recipe again, for sure.
    Loved this dish! I read the reviews and increased the apples, onions and celery, but beware that your pan will be overflowing and it was a little tricky keeping everything in the pan.
    I just made this last week and it was A-MAZING! I'm still enjoying the leftovers. I did run out of veggies, though, after about 4-5 servings and I have a lot more pork loin left over. I think next time I'll probably double the veggies. I definitely am planning on making this savory recipe again!
    My husband loved this recipe!
    This recipe was great. My whole family liked it and I have picky eaters! Next time I would double the onion, and celery (and maybe throw in some more apple) because the veggie mixture was so delicious. I'll definitely make this again.
    This was great! I had to make a few adjustments since I didn't have all the ingredients. Used celery seed to replace the celery, used vegetable broth for the apple cider, and regular brown mustard for the whole grain mustard, but it turned our great. I am anxious to try it with the ingredients I didn't have next time. I cooked it 45 minutes since I don't want my pork pink. I don't know if making it in a cast iron pan had antying to do with it, but it was moist and tender. Before putting the pan in the oven I covered the meat in some of the apples and veggies, I highly recommend this. Enjoy!
    Excellent and fast!! The pork and veggies tasted like they were roasting all day - very moist and tender. Next time, I will double the veggies since my family gobbled up the carrots and onions. I served it with a side of mashed cauliflower.
    This is the best sauce we have ever had!! By searing the pork first, it stayed completely moist and tender. It was a great compliment with the vegetables as well. I had some leftover sauce and used it on some chicken tenders that had been sautéed, and that was great!!
    This was really a very good meal. My whole family agreed that it was wonderful. The only change I would make next time is, I would increase the amount of carrots(baby carrots used. This will be made often.
    I used a thermometer for the meat 160 degrees, the vegetables were great, the sauce was great,a very complete meal! I did use apple juice instead of cider. This is a recipe i will use again!
    This had great flavor and was very moist... Be sure to use a meat thermometer and don't rely on time so you don't over cook the meat.... Very tasty
    Pork was good, but the sauce was excellent. I made it exactly as the recipe states (with apple cider not juice. Had it not been for the sauce, the pork wouldn't have had much flavor. Decent, easy meal.
    Absolutley wonderful!! The roast was sooo tender and flavorful. I have a daughter that is picky and she even said it was real tender and tasty. My 19 month grandson doesn't like pork very much but he kept eating. Tells you alot about this recipe. Usually pork is a rather bland meat...this recipe was wonderful. Thanks!
    Excellent recipe. Even my picky eaters liked it. Made it just as the recipe specified. Delish!
    Delicious! had to accommodate with what I had at hand, for the sauce, used rice vinegar instead of cider vinegar, used champagne instead of apple cider, honey mustard and 1 teaspoon sugar. The sauce turned out amazing and made the meal an A+. Cooked in a Dutch oven uncovered for 20 min then covered about 15. Vegis were perfect. Cooked the pork to 142 degrees, was extremely juicy, but not as pink as I like, should've took it out at 135. Followed the rest of the instructions and so good, I had to print this one and add to my recipes.
    Very good. Made it exactly as written with a 3lb. loin, keeping everything else the same. I found the rosemary somewhat overpowering, but I did use fresh cut from my garden, not store bought. All in all, very tasty and moist. Next time I will back down the rosemary by half. One word of caution, watch the sauce reduction. I made the mistake of leaving my sauce in the skillet after reduction, instead of pouring it into a vessel immediately, and it kept cooking down, resulting in an overpowering thick sauce instead of the gravy I was expecting.
    This is a delicious recipe. I live on Long Island and go apple picking every fall. I use every apple in a variety of recipes, from Dutch apple pancakes and cakes to savory dishes, such as this one. What I love about this recipe is that it is made all in one pan. I have three children ages 14, 12 and 2 and they all look forward to this dish. I will be making this recipe for the holidays this year. To make the dish more hearty, I double it and make two sides: mashed potatoes and green beans or carrots. It cooks up so beautifully that I actually have a picture if it on my cell phone to share with co-workers who are seeking new ideas for family meals. Try it! It will surely become a family favorite!
    Excellent recipe! Pork was tender and juicy! Made it just as recipe said
    The roast turned out perfectly and the sauce was excellent! I added more vegetables - about 7 carrots, 5 stalks of celery and 5 parsnips. Great fall dinner- will make again!
    Very good and economical for a large family. I doubled the recipe. Easy enough to make after work. Tastes as good as it smells while cooking. Pork was moist, veggies great. Will make again.
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