Pork Loin Roasted with Apples and Winter Vegetables
This Haas family favorite is a delicious one-pot winter meal. It pairs beautifully with the juicy brightness of a Grenache-based wine unencumbered by oak, such as the Côtes de Tablas or Grenache.
- 2 tbsps vegetable oil
- 1 2 lb. boneless center cut pork loin, trimmed and tied
- kosher salt and freshly ground black pepper
- 1 medium onion, thinkly sliced
- 2 carrots, thickly sliced
- 3 parsnips, peeled and thickly sliced
- 10 small potatoes, halved
- 2 stalks celery, thickly sliced
- 1 bunch radishes, trimmed
- 2 cloves garlic, smashed
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 4 tbsps cold unsalted butter
- 4 apples, peeled, cored and cut into 8 sections
- Preheat the oven to 400 degrees F.
- In a large ovenproof skillet or Dutch oven, heat the vegetable oil over high heat. Generously season the pork loin all over with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set aside.
- Add the onion, carrot, celery, potatoes, parsnips, radishes, garlic, herb sprigs and 2 tablespoons of butter to the skillet. Stir until the vegetables are browned, about 10 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the pan, along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin about 35-40 minutes, until the center of the meat reaches 140 to 150 degrees F.
- Transfer the pork to a cutting board. Arrange the apples and vegetables on a serving platter, and discard the herb sprigs. Remove the strings from the pork, slice into 1/2-inch thick pieces, arrange over the apple mixture, and serve.
Pairs With: Esprit de Tablas/Beaucastel, Cotes de Tablas, Grenache