- (1) Boneless Pork Loin Roast
- (2 tbsp) Coconut Oil
- (to taste) Pink Himalayan Salt and Pepper
- (1 sliced thick) Onion
- (2 sliced thin) Carrots
- (2 stalks sliced) Celery
- (3 cloves smashed) Garlic
- (3 sprigs) Fresh Thyme
- (3 sprigs) Fresh Rosemary
- (4 tbsp cold) Butter
- (2 sliced (Cortlands are the best)) Apples
- (2 tbsp) Apple Cider Vinegar
- (1 cup) Apple Cider
- (2 tbsp) Mustard
1. Preheat the oven to 400 degrees F.
2. In a large ovenproof skillet heat the coconut oil over high heat.
3. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side.
4. Transfer the meat to a plate and set it aside.
5. Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet.
6. Stir until the vegetables are browned, about 8 minutes.
7. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate.
8. Transfer the skillet to the oven and roast the loin until the internal temp is 155 degrees F, about 30 to 35 minutes.
9. Transfer the pork and apples to a platter and cover it loosely with foil while you make the sauce.
10. Remove and discard the herb sprigs.
1. Return the skillet to high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits.
2. Reduce by half then add the cider and reduce by about half again.
3. Pull the skillet from the heat and whisk in the mustard and the remaining 2 tablespoons of cold butter.
4. Adjust the seasoning with salt and pepper, to taste.
5. Slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over the meat and serve the rest on the side.