-
1
Preheat the oven to 350 degrees F.
-
2
In a large ovenproof skillet heat the vegetable oil over medium-high heat.
-
3
Season the pork loin all over generously with salt and pepper.
-
4
Lay the loin, fat side down in the skillet, and cook until golden brown, about 2 minutes.
-
5
Use tongs to turn the meat, and continue to brown it on all sides, about 2 to 3 minutes per side.
-
6
Transfer the meat to a plate and set it aside.
-
7
Add the onion, carrot, celery, garlic, and herb sprigs to the skillet.
-
8
Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
-
9
Remove the skillet from the heat and add the wine.
-
10
Return the skillet to a high heat and scrape the bottom with a wooden spoon to loosen up any browned bits.
-
11
Boil the wine until it is reduced by about half.
-
12
Add the broth and bring to a boil.
-
13
Return the loin and any collected juices to the skillet.
-
14
Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers between 145 to 150 degrees F., about 40 minutes.
-
15
(See Cooks Note.)
-
16
Transfer the pork to a plate, and cover it loosely with foil.
-
17
Set it aside in a warm spot while you make a sauce.
-
18
Strain the cooking liquid through a fine mesh strainer into a small saucepan; press down on the vegetables with a wooden spoon to extract as much liquid as possible.
-
19
Discard the solids.
-
20
Boil the liquid over high heat until reduced by about a third.
-
21
Reduce the heat to medium-low, whisk in the mustard, and then the bits of butter to enrich the sauce.
-
22
Season with salt and pepper to taste.
-
23
Keep warm but do not boil.
-
24
Remove the strings from the roast and then slice the loin.
-
25
Add any collected juices to the sauce.
-
26
Arrange the meat on a warm platter and season with salt and pepper.
-
27
Pour the sauce over the meat.
-
28
Serve with the applesauce on the side.
-
29
Cooks Note: Pork cooked this way will be slightly pink.
-
30
If desired, cook the pork to 160 degrees F., but be aware that this lean cut will not be as moist at the higher temperature.
-
31
Remove the apple's stems.
-
32
Coarsely chop the apples with their skin and seeds.
-
33
Combine the apples, sugar, and lemon juice with 3 tablespoons of water in a large saucepan.
-
34
Bring the mixture to a boil over high heat.
-
35
Cover, and lower the heat to maintain a gentle simmer.
-
36
Cook until the apples are completely soft, about 20 minutes.
-
37
Remove the lid and continue to cook (stir frequently to prevent scorching) until most of the liquid has evaporated, about 10 minutes more.
-
38
Remove from the heat and cool slightly.
-
39
Pass the apple mixture through a food mill; discard the peels and seeds.
-
40
Serve warm or at room temperature.
-
41
Refrigerate if not using immediately.
