Herb-Crusted Pork Loin with Roasted Apples

Ingredients

• 1 boneless center-cut pork loin roast (1800 g)
• 2 teaspoons fine salt (12 g)
• 1 teaspoon black pepper (2 g)
• 2 tablespoons olive oil (28 g)
• 3 tablespoons Dijon mustard (45 g)
• 2 tablespoons chopped fresh rosemary (8 g)
• 2 tablespoons fresh thyme leaves (6 g)
• 4 garlic cloves, finely grated (20 g)
• 3 tablespoons unsalted butter, softened (43 g)
• 4 firm apples, cut into wedges (720 g)
• 1 large red onion, cut into wedges (250 g)
• 1 cup low-sodium stock (240 g)

Instructions

1. Brown broad, dry surfaces. Pat the pork dry and season with salt and pepper. Sear in a hot ovenproof pan with oil for 8 to 10 minutes total, turning until the broad sides show a deep golden crust.
2. Attach the herb coating. Mix Dijon, rosemary, thyme, garlic, and softened butter. Spread it over the top and sides of the warm roast in a thin, complete layer. Press loose herbs back into bare patches rather than piling.
3. Arrange apples around, not under. Place apple and onion wedges in the pan, toss them through the browned fond, and set the coated pork in the center. Keep most fruit alongside the roast so air reaches the crust and.
4. Roast to the center reading. Roast at 375°F for 42 to 50 minutes, until an instant-read thermometer in the thickest center reaches 145°F. The herb crust should be brown and attached, while apple wedges yield to a knife but.
5. Rest and finish the pan juices. Transfer pork to a board and let it rest for 10 minutes. Move apples to the platter. Add stock to the pan, scrape up browned bits, and simmer until lightly glossy.

Notes

• Use the dish-specific texture cue at every stage instead of relying on minutes alone for Herb-Crusted Pork Loin with Roasted Apples.
• Keep ingredient sizes close but naturally varied so cooking stays even and the final arrangement remains relaxed.
• Store or make ahead exactly as described above, label containers with dates, and finish visible garnish shortly before serving.

Nutrition Facts