Roasted Sweet Vidalia Pork Loin
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 394
- Total Fat
- 24
- Saturated Fat
- 8
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 28
- Cholesterol
- 88
- Sodium
- 856
- Total: 50 min
- Active: 20 min
Ingredients
One 3-pound center-cut pork loin
Kosher salt and freshly cracked black pepper
3 tablespoons olive oil
3 Vidalia onions, sliced into thin half-moons
1 apple, sliced thick
1 teaspoon caraway seeds
1 teaspoon dried thyme
4 cloves garlic
3/4 cup chicken stock
1/2 cup hard apple cider
1 tablespoon Dijon mustard
1 tablespoon unsalted butter
1/4 cup fresh flat-leaf parsley, chopped
Directions
- Preheat the oven to 375 degrees F.
- Generously sprinkle all sides of the pork loin with salt and pepper. Place a braiser or shallow Dutch oven over medium-high heat. Add 2 tablespoons of the oil and heat until shimmering. Carefully put the pork in the pan. Sear until deeply golden on all sides, 1 to 2 minutes per side. Remove from the pan.
- Put the onions and apple in a large mixing bowl. Add the caraway seeds, dried thyme, remaining 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat. Transfer the mixture to the bottom of the braiser and nestle in the garlic cloves. Pour in 1/4 cup of the chicken stock and place the pork back on top.
- Roast until the pork reaches an internal temperature of 145 degrees F, about 30 minutes. Transfer the pork to a cutting board to rest while you make a pan sauce. Remove the apple and onion mixture to a platter
- Return the braiser to the stove over medium-high heat. Pour in the hard cider and remaining 1/2 cup chicken stock. Cook, scraping with a spatula to remove any brown bits from the bottom of the pan. Whisk in the mustard. Allow the sauce to simmer until reduced slightly, a couple of minutes. Add the butter, whisking until melted. Cook just until the sauce is shiny and slightly thickened, about 5 minutes. Taste and season with more salt and pepper if needed.
- Slice the pork and arrange the slices over the onion and apple mixture. Top with sauce and chopped parsley.