Pork Loin with Apples, Prunes, and Mustard Cream Sauce

1. 1

   Put oven rack in lower third of oven and preheat oven to 375F.

2. 2

   Halve pork loin crosswise, then pat dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper (total).

3. 3

   Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 6 to 8 minutes per piece.

4. 4

   Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted diagonally at least 2 inches into meat registers 150F, 40 to 50 minutes.

5. 5

   While pork roasts, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges.

6. 6

   Pour off all but 1 tablespoon fat from skillet, then cook onion in skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes.

7. 7

   Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes.

8. 8

   Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes.

9. 9

   Remove from heat and keep sauce warm, partially covered.

10. 10

    Transfer pork to a cutting board and let stand 10 minutes.

11. 11

    Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes.

12. 12

    Stir pan juices into cream sauce along with remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper and heat sauce over moderate heat, stirring, until hot.

13. 13

    Discard string from pork and cut each half crosswise into 4 slices.

14. 14

    Serve pork with sauce.

* Per serving · 4 servings · Values may vary.