Ingredients
Scale
- 1 – 2 – 21/2 pound boneless pork loin (trimmed of fat)
- 2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp olive oil (divided)
- 2 red onions (sliced)
- 1 bunch of carrots (ends trimmed)
- 1 lb brussels sprouts (trimmed and halved)
- 1/4 cup boiled cider
- 1 Tbsp dijon mustard
- chopped fresh sage (optional)
Instructions
- preheat oven to 400 degrees
- season pork with 1 tsp salt and the pepper
- heat 1 Tbsp oil in a large skillet over medium high heat
- sear pork on all sides (2-3 minutes per side) and set aside
- toss the vegetables in the remaining oil with 1 tsp salt
- add the seared pork to a large roasting pan and place the vegetables around the pork
- whisk together the boiled cider and the dijon, and drizzle over the pork
- roast until the pork reaches 145 degrees in the center (about 35 minutes)
- remove from the oven, cover pork with foil, and let it rest 15 minutes before slicing
- slice pork into 16 slices and place on a platter with the roasted vegetables for serving
- Prep Time: 20 minutes
- Cook Time: 40 minutes