Roast Pork Loin with Apples

Roast Pork Loin with Apples

2 Tablespoons vegetable oil
1(2-pound) boneless center cut pork loin trimmed and tied
Kosher salt and black pepper
1 medium onion thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly slice
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs rosemary
4 tablespoons cold butter
2 apples (rome) cored and cut into 8 slices
1 cup apple cider
2 tablespoons whole grain mustard

Direction
Preheat oven to 400 degrees

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 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 unitl the vegetables are browned, about 8 minutes.  Stir in the sliced apples.  Pus 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 unitl an instant-read thermometer inserted in the center of the meat registers 140 10 150 degrees, about 30-35 minutes.

Transfer the pork to a cutting board and cover 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 butter. Adjust the seasoning with salt and pepper, to taste.
Remove the strings from the roast and slice into 1/2 inch thick slices and arrange over the apple mixture.  Drizzle some sauce over meat and serve the rest on the side.