This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Roast Pork Loin With Apples
- add review
- #61392
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 tablespoons vegetable oil
2 pounds 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
directions
Heat 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 2-3 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 in the center of the meat registers 140 degrees F to 150 degrees F, about 30-35 minutes.
Transfer the pork to 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" thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
added by
elou
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments
October 24, 2007
I prepared this 10/23/07 for 12 guests. Preparing it for 4-6 would be easier. Everyone loved it, especially the men. I had a 6 & 3# roast (6# would have been enough). I seared them and did the veggies in a 13" cast iron skillet then used my large broiler pan lined with foil to hold the meat and veggies. I used a 350 degree oven, took about 1.5 hours. I used MacIntosh apples and suggest a firmer apple. I would use small boiler onions next time. I forgot the grain mustard in the sauce as I was doing that with guest present. Next time I would make sure the meat was done so the sauce could be made before guests arrived! Wonderful flavors especially for a MI fall evening.