Pan-Seared Pork with Apple and Rosemary

Tender pork loin seared to perfection and finished with a rustic sauce featuring apples, fresh rosemary, and a touch of white wine, served with creamy mashed potatoes and green beans.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 5.5
• Cuisine: French
• Difficulty: Medium
• Cost: $3.31/serving

Dietary

• Nut-Free
• Egg-Free

Tags

• comfort food
• savory
• rich
• classic
• bake
• roast

Ingredients

• 1 tablespoon olive oil
• 1.5 pound pork loin (trimmed of silver skin)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 apple (large, cored and sliced)
• 1 yellow onion (medium, thinly sliced)
• 2 clove garlic (minced)
• 2 fresh rosemaries (sprigs, leaves stripped and chopped)
• 0.5 cup dry white wine
• 1 cup chicken broth
• 1 tablespoon Dijon mustard
• 2 pound russet potatoes (peeled and quartered)
• 0.5 cup milk
• 2 tablespoon butter
• 1 pound fresh green beans (trimmed)
• 0.25 cup chocolate syrup
• 1 cup vanilla ice cream

Instructions

1. Preheat oven to 375°F (190°C). Prepare potatoes: Place peeled and quartered russet potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes. Drain well.
2. While potatoes are cooking, season the pork loin generously with salt and black pepper.
3. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until well browned, about 8-10 minutes total. Remove pork from skillet and set aside.
4. Add the sliced apple, sliced yellow onion, minced garlic, and chopped fresh rosemary to the skillet. Sauté for 5-7 minutes until the apples and onions are softened and lightly caramelized.
5. Deglaze the pan by pouring in the dry white wine or chicken broth, scraping up any browned bits from the bottom. Stir in 1 cup of chicken broth and the Dijon mustard. Bring to a simmer.
6. Return the seared pork loin to the skillet. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Let pork rest for 5 minutes before slicing.
7. While pork is roasting, prepare green beans: Steam or boil trimmed fresh green beans until tender-crisp, about 5-7 minutes. Season with salt and pepper.
8. Finish potatoes: To the drained tender potatoes, add 1/2 cup milk or cream and 2 tablespoons butter. Mash until creamy. Season with salt and pepper.
9. Slice the rested pork loin and serve with the apple-rosemary sauce from the skillet, creamy mashed potatoes, and green beans. For dessert, serve vanilla ice cream drizzled with chocolate syrup.

Notes

You can prepare the mashed potatoes and green beans ahead of time and reheat them gently when the pork is almost done. If you prefer to make a simple fruit crumble or a quick lava cake for dessert, you can start preparing it during the pork's resting time.

Nutrition (per serving)

• Calories: 441
• Protein: 29.4 g
• Carbohydrates: 43 g
• Fat: 17 g
• Fiber: 4.9 g
• Sodium: 911 mg
• Saturated Fat: 7 g
• Sugar: 9.4 g
• Cholesterol: 73 mg