Roasted Pork Center Loin with Apples and Onions

What a wonderful holiday evening: putting up the Christmas tree, watching Love Actually and enjoying a delicious roast pork! The apples and onions add a sweet flavor to the pork while the acidity of the dijon keeps it balanced.

A delicious crusted pork loin, perfectly pinked in the middle.

2 lb. Pork Loin (I had a center loin cut)
Olive Oil
Sea Salt
2 Apples (I used honeycrisp), peeled and sliced
1 Onion, sliced
2 Tbsp. Dijon Mustard
Ground Pepper
A Couple Sprigs Fresh Thyme (leaves pulled off stems)
1 Tsp. Dried Thyme
1/4 C. White Wine
1 Tbsp. Butter
1 C. Chicken Broth

Preheat oven to 425. Dry off the pork loin, rub with olive oil and season with salt. In a cast iron skillet, over medium heat- sear the pork on all sides, about 1-2 minutes total. Set aside on a plate. In the same skillet, add about another tablespoon of oil and sauté the onions and apples until softened and browned, about 6 minutes. Add the wine, fresh thyme and stir.
Rub the pork with mustard, season with pepper and dried thyme. Place on top of the apple/onion mixture and put in oven.
Bake for about 40 minutes (until internal temp is 170).
When done, take the pork out and set aside to rest for 10 minutes. In the skillet, add the butter and chicken broth to the onions and apples. Bring to a boil and stir. Serve over the pork.

 

I served this with pan roasted brussel sprouts (sautéed with a couple figs and pecans). A delicious Christmas time dinner!

Enjoy,
e