Slovenian Pork Loin with Apples and Mustard
A comforting and flavorful dish featuring tender pork loin roasted with sweet apples and a tangy mustard glaze. This recipe highlights the Slovenian appreciation for combining savory meats with fruit, creating a balanced and satisfying meal.
๐ง Ingredients
- 1 kg Pork loin roast
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Dijon mustard
- 2 tbsp Honey
- 1 tbsp Apple cider vinegar
- 1 tbsp Fresh thyme leaves
- 4 medium Large apples (e.g., Gala or Fuji), cored and quartered
- 1 large Yellow onion, cut into wedges
- 2 tbsp Olive oil
๐จโ๐ณ Instructions
- 1
Preheat your oven to 190ยฐC (375ยฐF). Pat the pork loin dry with paper towels and season generously with salt and pepper.
๐ก Tip: Drying the pork loin helps to achieve a better sear. - 2
In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, and fresh thyme leaves to create the glaze. Set aside.
๐ก Tip: Using fresh thyme adds a lovely aromatic quality to the glaze. - 3
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
๐ก Tip: Searing the pork locks in juices and develops a flavorful crust. - 4
Remove the pork from the skillet and set aside. Add the apple quarters and onion wedges to the skillet and sautรฉ for about 5 minutes until slightly softened.
๐ก Tip: The apples and onions will absorb the flavorful drippings from the pork. - 5
Return the pork loin to the skillet, placing it on top of the apples and onions. Brush the top and sides of the pork generously with the prepared mustard glaze.
๐ก Tip: Ensure an even coating of glaze for consistent flavor. - 6
Transfer the skillet to the preheated oven. Roast for 1 hour to 1 hour 15 minutes, or until a meat thermometer inserted into the thickest part of the pork registers 63ยฐC (145ยฐF). Baste the pork with the pan juices and remaining glaze halfway through cooking.
๐ก Tip: Basting helps to keep the pork moist and infuses it with flavor. - 7
Once cooked, remove the pork from the oven and let it rest for 10-15 minutes before slicing. Serve the sliced pork with the roasted apples and onions, drizzled with pan juices.
๐ก Tip: Resting the meat allows the juices to redistribute, resulting in a more tender and moist roast.
๐ก Pro Tips
- โYou can add a splash of white wine or chicken broth to the pan with the apples and onions for extra moisture.
- โFor a sweeter glaze, increase the amount of honey.
- โIf you don't have fresh thyme, you can use 1 teaspoon of dried thyme.
โจ Twist Ideas
Inspiration for your own version of this recipe
- Add a few sprigs of rosemary to the pan along with the thyme for a different herbal note.
- Incorporate other root vegetables like carrots or parsnips alongside the apples and onions.
- Serve with a side of Slovenian-style roasted potatoes or a simple green salad.