The recipe I am sharing with you today just screams fall to me. Apple cider, rosemary, sage, thyme…all of these flavors are so festive and come together to make this Roast Pork Loin with Apple Cider Mustard Sauce. This is a great recipe if you are preparing dinner for guests or just want a nice cozy meal for a cold Sunday in. You can easily adjust the amount you cook based on how many you are feeding. The amounts in this recipe feed four hungry adults, but you could definitely squeeze out six servings if you had additional sides. I served mine alongside smashed red potatoes, mainly to add another vehicle for the amazing sauce. Both apple cider and apple cider vinegar, as well as delicious whole grain mustard, give this sauce a very autumnal feel. If you are tempted to leave out the vinegar, DON’T. The acidity from the vinegar is such a welcome flavor against the richness of the rest of the meal. Seriously, I could drink this sauce. I think it would also be amazing with some Brandy or Calvados if you have it! Go for a hayride, make yourself a hot toddy, and make your family this comforting meal!
Recipe adapted from the kitchens of Food Network!
- 2 tablespoons vegetable oil
- 1 (2-pound) boneless center cut pork loin, trimmed
- 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
- 5 leaves fresh sage
- 4 tablespoons cold unsalted butter
- 2 apples peeled, cored and cut into 8 slices
- 2 tablespoons apple cider vinegar
- 1 cup apple cider
- 2 tablespoons whole grain mustard
- Preheat the oven to 400 degrees F.
- In a large dutch oven, 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 to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 150 to 155 degrees F, about 40 minutes.
- 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.
- 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.
