1- 2 pound boneless pork loin
salt and pepper
1 medium onion, sliced thickly
2 carrots, sliced thickly
2 stalks of celery, sliced thickly
3 cloves garlic, smashed
3 sprigs thyme
3 sprigs rosemary
4 tablespoons butter
2 apples, peeled , cored and cut into quarters
1/2 cup chicken broth
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard
- Preheat the oven to 400 degrees.
- In a Dutch oven heat the oil.
- Season roast with salt and pepper.
- Add the roast to the pot and brown on all sides.
- Transfer to a plate.
- Add onion, carrot, celery, garlic, herbs and 2 tablespoons of butter to the pot. Stir 8 minutes.
- Stir in the apples, then push the mixture to the sides, and add the roast.
- Add the chicken broth, cover and put pot in the oven.
- Cook until the internal temp. is 155 degrees, about 1 hour.
- Transfer the pork to a cutting board and tent with foil.
- Remove the apples and veggies to a bowl and keep warm.
- Remove and discard herb sprigs.
- Return the pot to a high heat and add the vinegar. Scrape all of the brown bits off the bottom of the pot and reduce by half.
- Then add the apple cider and reduce by half.
- Remove pot from heat and stir in mustard and butter.
- Adjust salt and pepper and serve the pork sliced, with the apple mixture and sauce drizzled on top.
