Delicious and easy to prepare, this pork roast recipe will be your new Sunday dinner favorite!
Cody Road Rye Apple Roast Pork
- 2 tablespoons - MRDC spicy brown mustard
- 1 cup - Apple cider
- 1/4 cup - Cody Road Rye
- 2 pounds - Boneless center cut pork loin trimmed and tied
- - Kosher salt and freshly ground black pepper
- 2 tablespoons - Vegetable oil
- 1 large - Onion, diced
- 2 large - Carrots, thickly sliced
- 2 large - Stalks celery, thickly sliced
- 3 - Cloves garlic, smashed
- 3 - Sprigs fresh thyme
- 3 - Sprigs fresh rosemary
- 4 tablespoons - Cold unsalted butter
- 2 - Tart apples, cored and cut into 8 slices
2 to 6
2 to 6
- Preheat the oven to 400 degrees. Mix the mustard, apple juice and whiskey together in a bowl until smooth. Generously season the pork loin with salt and pepper, then brush with the whiskey mixture. Allow to sit for half an hour at room temperature.
- In a large, oven-proof skillet, heat the vegetable oil until it starts to shimmer. Sear the pork in the skillet until it is golden brown. This should take 2-3 minutes per side. Remove the pork loin to a plate.
- Melt two tablespoons of butter in the pan, then sauté the onion, carrots, celery, garlic, thyme and rosemary until the vegetables are soft. Add the apples and cook for an additional 30 seconds. Baste the pork loin again with the whiskey mixture, then add it back into the skillet along with the juices, pushing the vegetables and apples to either side. Move skillet to the oven and bake until the pork has an internal temperature of 140 degrees. This should take about 35 minutes.
- Remove the skillet from the oven, transfer the pork to a cutting board and tent with foil. Remove the herbs and transfer the vegetables to a serving plate. Deglaze the pan with the remaining two tablespoons of butter and simmer until it reduces slightly. Remove strings from the roast and slice into 1/2 inch pieces. Serve with the vegetables, drizzling the sauce on top.