Ingredients

• 2 Tbsp. Vegetable Oil
• 2 lb. Boneless Pork Loin Roast, trimmed and tied
• TT Kosher Salt and Ground Black Pepper
• 1 Yellow Onion, thickly sliced
• 2 Carrots, thickly sliced
• 3 Celery, thickly sliced
• 3 Garlic Cloves, smashed
• 3 Sprigs Thyme
• 3 Sprigs Rosemary
• 4 Tbsp. Cold Unsalted Butter
• 2 Apples, 8 slices
• 2 Tbsp. Apple Cider Vinegar
• 1 Cup Apple Cider
• 1 Tbsp. Whole Grain Mustard

Directions

1. Preheat the oven to 400°F.

2. In a large oven-proof 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 to 3 min. per side. Transfer the meat to a plate and set it aside.

3. Add the onion, carrot, celery, garlic, herb sprigs, and 2 Tbsp. of the butter to the skillet. Stir until the vegetables are browned, about 8 min. Stir in the sliced apples, then set the pork loin in the middle of the skillet along with any juices on the plate. Transfer the skillet to the oven and roast the loin until the center of the meat registers 140° to 150°F, about 30 to 35 min.

4. Cover meat loosely while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Discard the herb sprigs. On 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 cold butter. Adjust the seasoning with salt and pepper, to taste.

5. Remove the strings from the roast and slice into ½-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.