👨‍🍳 Instruktioner

1. 1

   Preheat your oven to 190°C (375°F). Pat the pork loin dry with paper towels and season generously with salt and pepper.

   💡 Proffstips: Drying the pork loin helps to achieve a better sear.
2. 2

   In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, and fresh thyme leaves to create the glaze. Set aside.

   💡 Proffstips: Using fresh thyme adds a lovely aromatic quality to the glaze.
3. 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.

   💡 Proffstips: Searing the pork locks in juices and develops a flavorful crust.
4. 4

   Remove the pork from the skillet and set aside. Add the apple quarters and onion wedges to the skillet and sauté for about 5 minutes until slightly softened.

   💡 Proffstips: The apples and onions will absorb the flavorful drippings from the pork.
5. 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.

   💡 Proffstips: Ensure an even coating of glaze for consistent flavor.
6. 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 63°C (145°F). Baste the pork with the pan juices and remaining glaze halfway through cooking.

   💡 Proffstips: Basting helps to keep the pork moist and infuses it with flavor.
7. 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.

   💡 Proffstips: Resting the meat allows the juices to redistribute, resulting in a more tender and moist roast.