Recipe courtesy of Food Network Kitchen
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Total:
1 hr 50 min
Prep:
40 min
Cook:
1 hr 10 min

Nutrition Info

Ingredients

Applesauce:

Directions

1. Preheat oven to 350 degrees F. 

2. Heat oil in a large oven-proof skillet over medium-high heat. Season pork loin with salt and pepper and lie, fat side down, in skillet. Cook until golden brown on all sides, 2 to 3 minutes per side. Transfer to a plate; set it aside.

3. Add onion, carrot, celery, garlic, and herbs to skillet. Cook, stirring frequently, until vegetables soften, about 5 minutes. Remove from heat and add wine. Bring to a boil and scrape bits with a wooden spoon from pan bottom. Cook until wine reduces by half. Add broth and bring to a boil. 3. Return loin and drippings to skillet. Transfer to oven and roast to between 145 degrees F and 150 degrees F, about 40 minutes. Transfer loin to a plate; tent with foil. 

4. Strain pan juices (discard solids) into a small saucepan. Boil until reduced by a third. Reduce heat to medium-low and whisk in mustard. Stir in butter and season with salt and pepper, to taste. Keep warm but do not boil. 

5. Untie and slice roast, arrange on a platter and season with salt and pepper, to taste. Stir drippings into sauce and pour over meat. Serve with applesauce. 

Applesauce:

1. Remove apples' stems and coarsely chop with their skin and seeds. 

2. Bring all ingredients with 3 tablespoons water in a large saucepan to a boil. Reduce heat and simmer until apples are soft, about 20 minutes. Uncover and cook, stirring frequently, until liquid evaporates, about 10 minutes. Cool slightly. 

3. Pass through a food mill; discard peels and seeds. Serve warm or at room temperature. 

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