Oven-baked pork loin with fried apples and gravy

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 4

Pork with apples, this stunning English dish, will help you elevate your status. Once you've prepared this dish, you'll forever establish yourself as an excellent cook, hospitable, and connoisseur of culinary delights. After all, choosing the best cut of meat requires some knowledge of where local butchers have a good selection, allowing your culinary creativity to flourish.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

1 pork loin (0.9 kg) from the center of the piece of meat, boneless, trim fat and sinew, tie for roasting
2 tablespoons of vegetable oil
1 medium onion, sliced into thick rings
2 carrots, cut into thick slices
2 stalks celery, thickly sliced
3 cloves garlic, crushed
3 sprigs of fresh thyme
3 sprigs of fresh rosemary
4 tbsp cold butter
2 tablespoons whole grain mustard
2 apples, such as Cortland or Red Rum, peeled, cored, and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, apples, carrot, celery, apple cider, apple cider vinegar, whole grain mustard, rosemary, thyme

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Heat vegetable oil in a large oven-safe skillet over high heat. Season the pork loin generously with salt and pepper. Brown the pork loin until golden brown on all sides (about 2-3 minutes per side). Transfer the pork to a plate.

Add the onion, carrot, celery, garlic, thyme sprigs, rosemary, and 2 tablespoons (30 g) butter to the pan. Stir until the vegetables are cooked through, about 8 minutes. Stir in the sliced apples. Then push the mixture to the edges of the pan. Add the pork loin to the center, along with any liquid left on the plate.
Place the skillet in the oven and bake until an instant-read thermometer reads 140–145°F (60–65°C) in the center of the meat, about 30–35 minutes.

Culinary advicePork cooked this way will be slightly pink. If desired, roast the meat longer, reaching 70°C (168°F). However, keep in mind that lean pork will not be as juicy at this temperature.
Transfer the pork to a cutting board and cover it loosely with foil while you prepare the sauce. Arrange the apples and vegetables on a serving platter. Remove and discard the herb sprigs.
Return the pan to high heat and pour in the vinegar, scraping up any browned bits from the bottom with a wooden spoon. Reduce the sauce by half, then add the apple cider and cook again until reduced by about half. Remove the pan from the heat. Whisk in the mustard and the remaining 2 tablespoons of cold butter. Season to taste with salt and pepper.
Remove the strings from the roast pork and cut it into 1 cm thick slices, placing them on top of the apple mixture. Drizzle a small amount of the sauce over the pork, and serve the rest separately.