Roasted Pork Loin with Apple-Cranberry Mustard

Roasted Pork Loin with Apple-Cranberry Mustard

from foodandwine.com
Entree
100 min
6 servings
550 kcal / serving

Juicy roasted pork loin topped with a tangy apple-cranberry mustard for an easy, elegant dinner that balances savory and sweet for weeknights or holidays.

Ingredients

  • 1boneless pork loin (preferably with fat cap)
  • 2 ¼ teaspoonskosher salt, divided
  • 1 ¼ teaspoonsblack pepper, divided
  • 2 tablespoonscanola oil
  • 3 tablespoonsunsalted butter
  • 6thyme sprigs, plus more for garnish
  • 2rosemary sprigs
  • 3apples (such as fuji or honeycrisp), unpeeled and cut into 1/2-inch pieces (about 4 cups)
  • 1red onion, thinly sliced lengthwise (about 2 cups)
  • ¾ cupdried cranberries
  • ¼ cupapple cider vinegar
  • ¼ cupstone-ground mustard

Directions

  1. 1

    Preheat oven to 400°F. Sprinkle pork loin with 1 3/4 teaspoons salt and 3/4 teaspoon pepper; let stand at room temperature for 30 minutes.

  2. 2

    Heat oil in a large cast-iron skillet or ovenproof stainless steel skillet over medium-high. Add pork, fat cap side down, and cook, turning occasionally, until golden brown on all sides, 3 to 4 minutes per side. Turn pork fat cap side up, and reduce heat to medium. Add butter, thyme, and rosemary; cook until fragrant and butter becomes frothy, about 10 seconds. Baste pork with butter using a large spoon for about 1 minute.

  3. 3

    Transfer pork to a large plate, reserving herbs in skillet. Add apples, onion, and cranberries to skillet; cook over medium, stirring constantly, until onion just begins to soften, 2 to 3 minutes. Place pork, fat cap side up, on top of apple mixture. Transfer skillet to oven, and roast until an instant-read thermometer inserted into thickest portion of pork registers 145°F, 30 to 40 minutes.

  4. 4

    Remove skillet from oven. Transfer pork to a cutting board, and let rest 15 minutes before slicing. Meanwhile, add vinegar to skillet, and stir to loosen any browned bits from the bottom of the pan. Remove and discard herb sprigs. Stir in remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Transfer about 3/4 cup apple mixture to a blender; add mustard, and process until mostly smooth, about 20 seconds. Transfer remaining about 2 1/2 cups apple mixture to a serving platter, and top with sliced pork. Sprinkle with additional thyme. Serve with apple-cranberry mustard.