Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr 20 min
Prep:
15 min
Cook:
1 hr 5 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 20 min
Prep:
15 min
Cook:
1 hr 5 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

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.

Pairs well with Pinot Noir

More from:

Fall Produce Guide

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Roast Pork Loin

Recipe courtesy of Food Network Kitchen

Herb and Garlic Roast Pork Loin with Honey Mustard Sauce

Recipe courtesy of Food Network Kitchen

Balsamic Roast Pork Tenderloins

Recipe courtesy of Rachael Ray

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Slow Cooker Pork Loin

Recipe courtesy of Trisha Yearwood

Cider-Roasted Pork Tenderloins

Recipe courtesy of Ina Garten

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Pork Roast with Apple Mustard Glaze

Recipe courtesy of Sandra Lee

Roasted Fennel with Parmesan

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories