Roasted Boneless Pork Loin with Apples, Cider and Mustard
By Christina McKeough
3 pound boneless pork roast
2 tablespoons olive oil
Salt and pepper, to taste
¼ cup Dijon mustard
½ cup apple cider
3 cooking apples, peeled and sliced into 1-inch slices
Preheat oven to 425°. Rub pork with olive oil and season generously with salt and pepper. Place in roasting pan and cook, undisturbed, for 15 minutes. Lower the heat to 325° and flip roast over in the pan. Allow to cook for about 40 minutes, or until internal temperature is 125°.
Combine the cider and mustard together, then spoon over roast. Add the apples to the pan and return pork to the oven to cook another 20 minutes or so, until internal temperature is 150°. Allow the pork to rest for 10–15 minutes. Slice and serve with the roasted apples and drippings from the pan.
PAIR WITH EVE’S CIDERY AUTUMN’S GOLD
This recipe originally appeared in the Fall 2012 issue of Edible Finger Lakes. For more great Fall recipes, be sure to subscribe and get our upcoming issue. We’ll even send you a FREE copy of our Wine Issue when you subscribe!