Honey Mustard Roasted Pork Loin with Apples

• 1 (2-pound) pork loin roast
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 medium Granny Smith apples, sliced
• 1 teaspoon ground thyme
• 1 teaspoon ground rosemary
• 1/4 cup chicken stock
• 2 cloves garlic, minced

Steps

1. 1 Preheat oven to 400°F.
2. 2 Season the pork loin with salt and pepper.
3. 3 Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until browned.
4. 4 In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar to make the glaze.
5. 5 Place the seared pork in the skillet, pour glaze over it, and scatter apple slices around the roast.
6. 6 Sprinkle thyme and rosemary over the apples and pork.
7. 7 Add minced garlic and chicken stock to the skillet.
8. 8 Cover skillet with a lid or foil and transfer to the preheated oven.
9. 9 Roast for 45 minutes or until the internal temperature reaches 145°F.
10. 10 Let the pork rest for 10 minutes before slicing.
11. 11 Serve the pork slices with roasted apples and pan drippings.

Equipment

• oven-safe skillet
• meat thermometer

Variations

• Substitute apples with pears for a different flavor profile.
• Add a splash of bourbon to the glaze for a richer taste.

Substitutions

• If Dijon mustard is unavailable, use whole-grain mustard.
• Substitute chicken stock with apple juice for a vegan option.

Pairings

• A crisp Chardonnay
• A side of roasted Brussels sprouts

Nutrition

Tips

• For extra flavor, marinate the pork in the honey mustard glaze for 2 hours before roasting.
• Check the pork's internal temperature to ensure it's cooked through without drying out.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Creamy mashed potatoes
• Steamed green beans

FAQ