Name: Roast Pork Loin and Apples
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Ingredients: 2 ½ pounds Yukon gold potatoes (about 6); 1 parsnip; 2 cups chicken stock; Kosher salt, we used Celtic Sea Salt; 3-4 tablespoons butter; Freshly ground black pepper; 2 trimmed pork tenderloins, about 1 to 1 ¼ pounds each; 2 teaspoons Sea Salt; 2 teaspoons marjoram; 1 teaspoon freshly ground black pepper; 4 tablespoons extra-virgin olive oil, plus more; 1 medium carrot, finely diced; 1 stalk celery, finely diced; 1 small shallot, minced; 1 bay leaf; 2 tablespoons apple cider vinegar; 1 ¾ cups chicken stock; 2 tablespoons butter; 4 small apples (we used pink lady but you can use fuji); 2 tablespoons butter, divided; 2 tablespoons olive oil, divided; 1 tablespoon sugar, divided; Arugula; Extra-virgin olive oil; Salt; Lemon wedges

Description

Make this roast pork loin recipe for the perfect Sunday dinner!

Ingredients

For the mashed parsnip-potatoes:

2 ½ pounds Yukon gold potatoes (about 6)
1 parsnip
2 cups chicken stock
Kosher salt, we used Celtic Sea Salt
3-4 tablespoons butter
Freshly ground black pepper

For the pork tenderloins and sauce:

2 trimmed pork tenderloins, about 1 to 1 ¼ pounds each
2 teaspoons Sea Salt
2 teaspoons marjoram
1 teaspoon freshly ground black pepper
4 tablespoons extra-virgin olive oil, plus more
1 medium carrot, finely diced
1 stalk celery, finely diced
1 small shallot, minced
1 bay leaf
2 tablespoons apple cider vinegar
1 ¾ cups chicken stock
2 tablespoons butter

For the apples:

4 small apples (we used pink lady but you can use fuji)
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1 tablespoon sugar, divided

For serving:

Arugula
Extra-virgin olive oil
Salt
Lemon wedges

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Instructions

Preheat the oven to 350F.
Peel and quarter the potatoes, and peel and cut the parsnip into pieces about the size of the potatoes. Place vegetables in a bowl, cover with cold water, and set aside.
Pat the pork tenderloins dry with a paper towel. In a small bowl, combine salt, marjoram, and black pepper. Rub a thin layer of olive oil all over the tenderloins and sprinkle evenly over the tenderloins. Set aside.
Holding the apple on its side, slice the apples through into rounds about ¼- inch thick and carefully poke out the seeds. Use a toothpick on the stubborn ones.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large, oven-safe saute pan over medium-high heat. Layer half the apple rings in a single layer and sprinkle ½ tablespoon sugar evenly over them. Cook for 7 minutes, flipping often, until golden brown, tender, and caramelized, lowering the heat to medium if the sugar browns too quickly in the pan Remove apples from the pan and repeat with the remaining apple slices, adding another tablespoon of butter and olive oil, and sprinkling with remaining ½ tablespoon of sugar. Set the apple rings aside. Rinse the pan.
Drain the potatoes and parsnip, put them in a pot, and cover with 2 cups chicken stock and water, if needed, to cover. Add 2 teaspoons of salt (unless your chicken stock is salty) and bring to a boil. Once boiling, bring the heat down to a simmer, partially cover, and cook for 20 minutes, until the potatoes and parsnip are fork- tender.
Drain the potatoes and parsnip over a bowl to reserve the cooking liquid. Add the vegetables back into the pot and give them a quick mash with a potato masher. Add butter and 1/4 cup of the reserved broth and continue mashing the vegetables, adding a little more broth as needed until it reaches your desired consistency. Season with salt and pepper to taste. Cover the pot and keep on the back of the stove to keep warm.
I like to hand-mash but alternatively, once the potatoes and parsnip are fork-tender, use a slotted spoon to remove them from the stock and place directly in a large bowl and mash with a hand mixer. Add butter and 1/4 cup of stock, and turn the mixer on low to mash, about 15 seconds. Be careful not to overmix or you’ll get gummy mashed potatoes! Season with salt and pepper to taste, and cover the bowl with a kitchen towel to keep warm while you prepare the sauce.
Heat 2 tablespoons of olive oil in the pan over medium-high heat. When the oil is hot and shimmering, add the pork and sear on all sides, about 4 minutes total.
Place the skillet in the oven and roast the pork for about 12-14 minutes, depending on size, until it reaches an internal temperature of around 137-140F (the temperature will rise as it rests). Remove the pan from the oven using oven mitts (the pan will be very hot!). Place the loins on a cutting board, loosely cover with aluminum foil and let rest. Remove all but about 2 tablespoons of the drippings and if there’s less than that or none, that’s okay.
Keep the same pan over medium-high heat and add 2 tablespoons of olive oil, use more or less depending how much of the drippings are in the pan. Add celery, carrots, and shallots, and saute for 2 minutes until they start to brown slightly. Add the bay leaf and vinegar. Cook for about 3 minutes. Add the chicken stock, bring to a bubble, and cook to reduce by half, about 7-9 minutes. Remove the bay leaf and stir in the butter. Set the sauce aside.
To serve, slice the pork. Place a handful of arugula on one side of a large serving platter. Drizzle with olive oil, sprinkle with salt, and squeeze ½ lemon over the top. Arrange the apple slices on the other side of the platter. Spoon the mashed parsnip-potatoes in the middle and arrange the sliced pork on top. Pour the juices from the cutting board over the pork and a few spoonfuls of the sauce over the loin slices and mashed parsnip-potatoes. Serve with remaining sauce on the side at the table and additional lemon wedges. Enjoy!

Nutrition

Serving Size: 1 serving
Calories: 691
Sugar: 18.2 g
Sodium: 921.7 mg
Fat: 33 g
Carbohydrates: 60.5 g
Protein: 40.3 g
Cholesterol: 138.4 mg