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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Pairs Well With
Pinot Noir

Delicate, floral red wine

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4.8 148
Easy and awesome flavor! Thank you thank you! item not reviewed by moderator and published
I am horrible at cooking pork, I always botch it...This was amazing. I will probably never cook pork any other way. Of course I did my own little changes, but the taste was just crazy good. Make this, you won't regret it. item not reviewed by moderator and published
Great dish, great flavor, be sure to season generously with salt and pepper and I also used paprika. Two additional things I did was use wine also when deglazing (just a splash of red), double to gravy and double the vegetables. Dish was so moist, I took out my pork when it reached 145 degrees. It took a little longer than the recipie because I used a 2.5 lb pork loin. Will definately make again. item not reviewed by moderator and published
I made this last night for Christmas Eve . It was fantastic ! The pork loin was perfect and the sauce was awesome even thought it smells weird when you are cooking it. I took out the veggies a little earlier than the pork , since my pork was 4-5 lbs. I follow the recipe except I didn't use Rosemary and use Dijon mustard instead of whole grain . I also seasoned the previous night with salt and pepper and garlic . Everyone in my party made good comments . item not reviewed by moderator and published
This is hands-down the best pork tenderloin I've ever had. I'm not sure why it's considered an "intermediate" recipe. I found it simple to make. I only had a 1 lb tenderloin as it was just my boyfriend and I. But I made the full veggies and sauce. We gobbled up all of the sauce, apples, and veggies so I would probably double that when making this with the 2lb tenderloin. This one is a keeper. Really yummy. item not reviewed by moderator and published
Grilled cheese is a challenge for me. I was a bit nervous trying it since it was classified as an "intermediate" recipe but not only was it very easy but incredibly delicious!!! 5 Stars & 2 thumbs up!!! <3 item not reviewed by moderator and published
Made this last night with a 3 lb Pork Tenderloin and a very large iron skillet. Used dried herbs because that's what I had. I brined the pork loin for about 4 hours ahead. Used a meat thermometer and took it to 144. Perfect. Highly recommend this recipe. Will make this again. Once I had it in the oven that was it. I made 7-up biscuits from scratch and called it a meal. Husband loved it. item not reviewed by moderator and published
Made it for the family and it was SO GOOD! The only change I made was to add sage. The sauce was incredible! item not reviewed by moderator and published
Very tasty and healthy. We upped the fruit and vegetables by 50% because that is what we like around here. It all got eaten, but mostly be the adults as the kids got turned off by the dark color of the sauce. We brined the pork for three hours because we always brine pork. Even my son-in-law who thinks pork should be overcooked enjoyed it pink and flavorfull. The brining made for a tasty, tender roast that invited "Just one more slice." We sliced the veggies on the chunky side to give it a folksy feel. That was a good choice as things cooked down more than we expected. Next time I might use a little more mustard or not the McStandard brand. Maybe a course ground or chunky and a touch of honey in the sauce. But a winner over all.. item not reviewed by moderator and published
Fantastic!! Don't change a thing. Just add more veggies. I had the organic carrots of many colors from Trader Joes. It was so pretty. There are no leftovers. item not reviewed by moderator and published

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