Roast Pork Loin with Mustard, Onions and Spiced Apples
Pork loin, slathered with a herb/mustard mixture, topped with onions and roasted. When cooked, the pork is sliced and served with pan gravy and spiced, sautéed apple wedges.
Recipe - Qualicum
Roast Pork Loin with Mustard, Onions and Spiced Apples
Prep Time25 Minutes
Servings4
Cook Time89 Minutes
Ingredients
1 (2.2lb/1 kg) boneless pork loin roast (see Note)
2 Tbsp Dijon mustard
1/2 tsp dried thyme, or 1 1/2 tsp minced fresh
1/4 tsp dried ground sage, or 1 tsp minced fresh
1/2 small to medium onion, very thinly sliced
salt and freshly ground black pepper, to taste
2 medium red apples, cored and each cut into 8 wedges
1 Tbsp lemon juice
1/4 tsp ground cinnamon
pinches ground clove
and nutmeg
1 1/2 Tbsp butter
1 tsp honey or maple syrup
2 1/4 cups chicken stock
3 Tbsp all-purpose flour
Directions
- Preheat oven to 425 F. Set the pork roast, fat cap side up, in a shallow roasting pan. Combine mustard, thyme and sage in a small bowl, and then brush on the roast. Top mustard coated parts of the roast with the sliced onions, pressing them on to help them adhere. Sprinkle onions with salt and pepper.
- Roast pork 20 minutes. Now lower oven to 325 F and cook 50 to 60 minutes more, or until the very centre of the roast registers 150 F to 155 F on an instant-read meat thermometer (see Note).
- While pork roasts, place the apples, lemon juice, spices and a pinch of salt in a bowl and toss to coat. Place butter in a large ovenproof skillet set over medium-high heat. When butter is melted, set the apples in the skillet, one of the cut sides down, and cook 3 minutes. Turn each apple wedge over and then remove skillet from the heat. Drizzle apples with honey (or syrup), and then set them aside for now.
- When pork is cooked, set on a cutting board, tent with foil and rest 10 minutes. While pork rests, set apples in the oven and make them hot again. Make gravy by setting the roasting pan over medium-high heat. Combine stock and flour in a bowl. Pour into the roasting pan, bring to a simmer, and simmer a few minutes, until the gravy has thickened. Season gravy with salt and pepper. Thinly slice the roast and serve with the gravy and apples alongside.
Note: When the pork roast rests after cooking, it’s internal temperature will continue rise to the government suggested 160 F doneness level. If you’re cutting the roast from a whole pork loin you purchased, a 2.2 lb (1 kg) roast will be about 7- to 8-inches long.
25 minutes
Prep Time
89 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Quality Foods - Pork Loin Roast Center Cut Boneless, 1 Pound
$7.99/lb$1.76/100g
French's - Original Dijon Mustard, 325 Millilitre
$4.19$1.29/100ml
Western Family - Fresh Thyme, 20 Gram
$2.99$14.95/100g
Mccormick - Sage Leaves, 7 Gram
$6.99$99.86/100g
Onions - White, Fresh, 420 Gram
$2.77 avg/ea$0.66/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Apples - Red Delicious, Large, 305 Gram
$2.21 avg/ea$0.73/100g
ReaLemon - Lemon Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Club House - Ground Cinnamon, 32 Gram
$6.69$20.91/100g
Club House - Ground Cloves, 37 Gram
$6.69$18.08/100g
Club House - Ground Nutmeg, 39 Gram
$6.69$17.15/100g
QF - Quality Foods Salted Butter, 454 Gram
Free with 3450 Points Redeemed$6.99$1.54/100g
Western Family - 100% Pure Maple Syrup, 250 Millilitre
$12.49$5.00/100ml
Campbell's - Chicken Broth, 900 Millilitre
Flyer Sale
2 for $5
$2.50 was $2.99$0.28/100ml
Western Family - All Purpose White Flour, 2.5 Kilogram
$6.59$0.26/100g
Directions
- Preheat oven to 425 F. Set the pork roast, fat cap side up, in a shallow roasting pan. Combine mustard, thyme and sage in a small bowl, and then brush on the roast. Top mustard coated parts of the roast with the sliced onions, pressing them on to help them adhere. Sprinkle onions with salt and pepper.
- Roast pork 20 minutes. Now lower oven to 325 F and cook 50 to 60 minutes more, or until the very centre of the roast registers 150 F to 155 F on an instant-read meat thermometer (see Note).
- While pork roasts, place the apples, lemon juice, spices and a pinch of salt in a bowl and toss to coat. Place butter in a large ovenproof skillet set over medium-high heat. When butter is melted, set the apples in the skillet, one of the cut sides down, and cook 3 minutes. Turn each apple wedge over and then remove skillet from the heat. Drizzle apples with honey (or syrup), and then set them aside for now.
- When pork is cooked, set on a cutting board, tent with foil and rest 10 minutes. While pork rests, set apples in the oven and make them hot again. Make gravy by setting the roasting pan over medium-high heat. Combine stock and flour in a bowl. Pour into the roasting pan, bring to a simmer, and simmer a few minutes, until the gravy has thickened. Season gravy with salt and pepper. Thinly slice the roast and serve with the gravy and apples alongside.
Note: When the pork roast rests after cooking, it’s internal temperature will continue rise to the government suggested 160 F doneness level. If you’re cutting the roast from a whole pork loin you purchased, a 2.2 lb (1 kg) roast will be about 7- to 8-inches long.