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Name: Roasted Sweet Vidalia Pork Loin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American-South
Ingredients: 3 pound Pork Loin; Kosher Salt; Black Pepper; 3 tablespoons Olive Oil; 3 Vidalia Onions sliced into thin half-moons; 1 Apple sliced thick; 1 teaspoon Dried Thyme; 4 cloves Garlic; 3/4 cup Chicken Stock; 1/2 cup Apple Cider; 1 tablespoon Dijon Mustard; 1 tablespoon Unsalted Butter; 1/4 cup Fresh Parsley chopped

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INGREDIENTS

3 pound Pork Loin
Kosher Salt
Black Pepper
3 tablespoons Olive Oil
3 Vidalia Onions ; sliced into thin half-moons
1 Apple ; sliced thick
1 teaspoon Dried Thyme
4 cloves Garlic
3/4 cup Chicken Stock
1/2 cup Apple Cider
1 tablespoon Dijon Mustard
1 tablespoon Unsalted Butter
1/4 cup Fresh Parsley ; chopped

INSTRUCTIONS

1) Preheat the oven to 375 degrees.

2) Generously sprinkle all sides of the pork loin with salt and pepper. Place a dutch oven over medium-high heat. Add 2 tbl. of olive and heat until shimmering. Carefully put the pork loin into the pan. Sear until deeply golden on all sides, 1-2 minutes per side. Remove from the pan.

3) Put the onions and apple in a large mixing bow. Add the thyme, remaining 1 tbl. of the oil, 1 tsp. salt, and 1/2 tsp. pepper, and toss to coat. Transfer the mixture to the bottom of the dutch oven and nestle in the garlic cloves. Pour in 1/4 cup of the chicken stock and place the pork back on top.

4) Roast until the pork reaches an internal temperature of 145 degrees, about 30 minutes. Transfer the pork to a cutting board to rest while you make a pan sauce. Remove the apple and onion mixture to a platter.

5) Return the dutch oven to the stove over medium-high heat. Pour in the cider and remaining 1/2 cup chicken stock. Cook, scraping with a spatula to remove any brown bits from the bottom of the pan. Whisk in the mustard. Allow the sauce to simmer until reduced slightly, a couple of minutes. Add the butter, whisking until method. Cook just until the sauce is shiny and slightly thickened, about 5 minutes. Taste and season with more salt and pepper if needed.

6) Slice the pork and arrange the slices over the onion and apple mixture. Top with sauce and parsley.

NOTES

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Roasted Sweet Vidalia Pork Loin

3 pound Pork Loin
 Kosher Salt
 Black Pepper
3 tablespoons Olive Oil
3 Vidalia Onions sliced into thin half-moons
1 Apple sliced thick
1 teaspoon Dried Thyme
4 cloves Garlic
3/4 cup Chicken Stock
1/2 cup Apple Cider
1 tablespoon Dijon Mustard
1 tablespoon Unsalted Butter
1/4 cup Fresh Parsley chopped

1)  Preheat the oven to 375 degrees.

2)  Generously sprinkle all sides of the pork loin with salt and pepper.  Place a dutch oven over medium-high heat.  Add 2 tbl. of olive and heat until shimmering.  Carefully put the pork loin into the pan.  Sear until deeply golden on all sides, 1-2 minutes per side.  Remove from the pan.

3)  Put the onions and apple in a large mixing bow.  Add the thyme, remaining 1 tbl. of the oil, 1 tsp. salt, and 1/2 tsp. pepper, and toss to coat.  Transfer the mixture to the bottom of the dutch oven and nestle in the garlic cloves.  Pour in 1/4 cup of the chicken stock and place the pork back on top.

4)  Roast until the pork reaches an internal temperature of 145 degrees, about 30 minutes.  Transfer the pork to a cutting board to rest while you make a pan sauce.  Remove the apple and onion mixture to a platter.

5)  Return the dutch oven to the stove over medium-high heat.  Pour in the cider and remaining 1/2 cup chicken stock.  Cook, scraping with a spatula to remove any brown bits from the bottom of the pan.  Whisk in the mustard.  Allow the sauce to simmer until reduced slightly, a couple of minutes.  Add the butter, whisking until method.  Cook just until the sauce is shiny and slightly  thickened, about 5 minutes.  Taste and season with more salt and pepper if needed.

6)  Slice the pork and arrange the slices over the onion and apple mixture.  Top with sauce and parsley.

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Nutrition

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Serving Size: 1 Serving (528g)
Recipe Makes: 6 Servings

Calories: 594
Calories from Fat: 299 (50%)

Amt Per Serving		% DV

	Total Fat 33.3g	44 %
	Saturated Fat 11.6g	58 %
	Monounsaturated Fat 14.9g
	Polyunsanturated Fat 3.5g
Cholesterol 149.8mg		46 %
Sodium 272.4mg		9 %
Potassium 1188mg		31 %
Total Carbohydrate 23.8g		7 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 21g
Protein 48.3g		69 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 594

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