Time: 1 hour 50 min.
Complexity: easily
Servings: 6-8

A whole pork loin baked in the oven will be the highlight of any holiday dinner. Before adding the meat and sautéed vegetables to the oven, sear it on all sides until golden brown to seal in all the juices. This will ensure the loin is perfectly tender and juicy. Serve thinly sliced ​​and drizzled with the pan juices. The highlight of this dish is the homemade applesauce, which is also poured over the baked loin. You can make it ahead of time and refrigerate it. The sweet and tart, fruity flavor of the applesauce perfectly complements the spiced pork.

Ingredients:

Roast

• 2 tbsp. vegetable oil (soybean, corn or peanut)
• 1 boneless pork loin (1.3 kg), trimmed and tied
• 1 medium onion, thinly sliced
• 1 carrot, thinly sliced
• 1 stalk celery, thinly sliced
• 3 cloves garlic, crushed
• 3 sprigs of fresh sage
• 3 sprigs of fresh thyme
• 0.5 cups dry white wine
• 1 cup chicken broth, homemade or store-bought, lightly salted
• 1-2 tbsp. grainy mustard
• 1-2 tbsp unsalted butter, diced and chilled
• About 4 cups applesauce, recipe below

Applesauce

• 1 kg of sour red apples, such as Mackintosh
• 3 tablespoons of sugar
• 1 tbsp. freshly squeezed lemon juice

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork loin, onions, carrot, celery, garlic, sage, thyme, white wine, bouillon, whole grain mustard, butter, apples, sugar, lemon juice

We recommend

Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• Heat vegetable oil in a large ovenproof skillet over medium-high heat. Season the pork loin generously on all sides with salt and black pepper. Place the pork loin, fat side down, in the skillet and cook until golden brown, about 2 minutes. Turn the pork over with tongs and continue cooking on all sides, about 2-3 minutes per side. Transfer the pork loin to a plate and set aside.
Step 3
• Add the onion, carrot, celery, garlic, and herb sprigs to the pan. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Remove the pan from the heat and add the wine. Return the pan to high heat and scrape the bottom with a wooden spoon to loosen any browned bits. Cook the wine until it has reduced by about half. Add the stock and bring to a simmer.
Step 4
• Return the loin and any juices to the skillet. Transfer the skillet to the oven and roast until a meat thermometer inserted into the center of the loin reads 145°F to 155°F (62°C to 65°C), about 40 minutes (see Note).
Step 5
• Transfer the pork to a plate and cover loosely with foil. Set it in a warm place while you prepare the sauce.
Step 6
• Strain the sauce through a fine-mesh sieve into a small saucepan; press down on the vegetables with a wooden spoon to extract as much liquid as possible. Discard the vegetables. Cook the sauce over high heat until it has reduced by about a third. Reduce the heat to medium, stir in the mustard, then the butter pieces to thicken the sauce. Season with salt and pepper to taste. Keep warm, but do not boil.
Step 7
• Trim the roast and then slice it crosswise. Add any juices that have escaped from the meat to the sauce. Transfer the meat to a warm platter and sprinkle with salt and black pepper. Pour the sauce over the meat. Serve with applesauce.
Step 8

• Applesauce:

  
  Remove the apple stems. Roughly chop the apples, peeling and removing the seeds. Combine the apples, sugar, and lemon juice with 3 tablespoons of water in a large saucepan. Bring to a boil over high heat. Cover and reduce the heat to maintain a gentle simmer. Cook until the apples are completely soft, about 20 minutes.
  
Step 9
• Remove the lid and continue to simmer (stirring frequently to prevent the apples from burning) until most of the liquid has evaporated, about 10 more minutes. Remove from heat and let cool slightly. Puree the apple mixture through a vegetable mill; discard the peel and seeds. Serve the applesauce warm or at room temperature. Refrigerate if not using immediately.
  
  Exit: 4 tbsp.
  
  

  Note

  
  Pork cooked this way will be slightly pink. If desired, roast the loin to 160°F (71°C), but keep in mind that this cut is quite lean and won't be as juicy at a higher temperature.
  
  

Votes: 1