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roasted pork tenderloin


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made this last night, definitely a winner. :)

2 tablespoons olive oil

1 (2-pound) boneless center cut pork loin (i used 2 smaller ones)

Kosher salt and freshly ground black pepper

1 medium onion, thickly sliced

2 carrots, thickly sliced (could have used a 3rd one)

1 turnip (or sub in a couple stalks of celery)

3 cloves garlic, smashed

3 sprigs fresh thyme

3 sprigs fresh rosemary

4 tablespoons ghee

2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices

2 tablespoons apple cider vinegar (i used lemon instead)

1 cup apple cider (i used apple juice)

2 tablespoons whole grain mustard (easy to find w30 approved)


1. preheat oven to 400F

2. In a large ovenproof skillet heat the oil over high heat. 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. Transfer the meat to a plate and set it aside.

3. Add the onion, carrot, turnip, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. 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. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes.

4. Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.

5. slice pork over apple/veggie mixture, serve sauce on top or on side.

I had just this for dinner because I wasn't too hungry but could be served up with another veggie side dish (roast sweet potatoes or maybe something lighter/fresher like stir fry broc and leafy greeen) would really complete the meal. Definitely recommended.

Oh and it will all just fit into one of those 12" Loge frying pans. Perfect.

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