Oven-baked pork loin with fried apples and gravy

Ingredients:

• 1 pork loin (0.9 kg) from the center of the piece of meat, boneless, trim fat and sinew, tie for roasting
• 2 tablespoons of vegetable oil
• 1 medium onion, sliced ​​into thick rings
• 2 carrots, cut into thick slices
• 2 stalks celery, thickly sliced
• 3 cloves garlic, crushed
• 3 sprigs of fresh thyme
• 3 sprigs of fresh rosemary
• 4 tbsp cold butter
• 2 tablespoons whole grain mustard
• 2 apples, such as Cortland or Red Rum, peeled, cored, and cut into 8 slices
• 2 tablespoons apple cider vinegar
• 1 cup apple cider

Preparation:

1. Preheat oven to 200°C.
2. Heat vegetable oil in a large oven-safe skillet over high heat. Season the pork loin generously with salt and pepper. Brown the pork loin until golden brown on all sides (about 2-3 minutes per side). Transfer the pork to a plate.
3. Add the onion, carrot, celery, garlic, thyme sprigs, rosemary, and 2 tablespoons (30 g) butter to the pan. Stir until the vegetables are cooked through, about 8 minutes. Stir in the sliced ​​apples. Then push the mixture to the edges of the pan. Add the pork loin to the center, along with any liquid left on the plate.
4. Place the skillet in the oven and bake until an instant-read thermometer reads 140–145°F (60–65°C) in the center of the meat, about 30–35 minutes.
   
   
   Culinary advicePork cooked this way will be slightly pink. If desired, roast the meat longer, reaching 70°C (168°F). However, keep in mind that lean pork will not be as juicy at this temperature.
5. Transfer the pork to a cutting board and cover it loosely with foil while you prepare the sauce. Arrange the apples and vegetables on a serving platter. Remove and discard the herb sprigs.
6. Return the pan to high heat and pour in the vinegar, scraping up any browned bits from the bottom with a wooden spoon. Reduce the sauce by half, then add the apple cider and cook again until reduced by about half. Remove the pan from the heat. Whisk in the mustard and the remaining 2 tablespoons of cold butter. Season to taste with salt and pepper.
7. Remove the strings from the roast pork and cut it into 1 cm thick slices, placing them on top of the apple mixture. Drizzle a small amount of the sauce over the pork, and serve the rest separately.