Tonight, we’re making a pork loin roast using this old recipe from Scott’s Kitchen. This was one of our regular favorites back in the day – but it’s been a few years since we’ve made it. The feel of fall in the air today tempted us to upgrade to this pork loin roast from a quick pork tenderloin recipe we were considering for tonight’s dinner.
I made one addition to tonight’s recipe – adding a hearty coating Penzey’s Bavarian Seasoning and a bit of lime juice as a rub before searing the roast in the French Oven. Sure smelled wonderful when I seared it just a few minutes ago!
After taking the roast out of the oven and wrapping it in aluminum foil, it’s time to remove the apples and then deglaze the French Oven with a bit of wine.
After deglazing, simply put the apples back into the pot, add in the cream and the mustard and you’ve got the perfect sweet/tart side dish to compliment the pork. This is a wonderful combination – love those Granny Smith apples!
Perhaps add a green salad like we did tonight and you’re done. A great hearty weekend meal!