Written for 2. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Rub the pork all over with Dijon mustard, salt, pepper, and rosemary leaves stripped from the sprigs.
Heat olive oil in an ovenproof pan over high heat. Sear the pork for 2 minutes per side until golden all around.
Reduce heat to medium-low. Add crushed garlic and apple slices to the pan. Cook, turning apple occasionally, for 5 minutes.
If the pan goes dry, add a splash of water or broth. Continue cooking the pork another 5–7 minutes until just cooked through (internal temp 63°C / 145°F).
Rest the pork 5 minutes before slicing. Serve with the apple and pan juices poured over.
What she’d tell you
Pork with apple is as old as cooking itself. Babcio's mother made it in winter when the apples were soft and the pork was fresh from the farm. The sweetness of the apple, the herbs, the seared meat: this is the kind of meal that makes a whole house smell like home.
a firm pear, or quince if you are lucky enough to have one
wholegrain mustard, or a spoon of apple sauce
Three days in the fridge, sliced or whole. Whole keeps it juicier.
A low oven, covered, until just warm. Pork reheated hard goes dry and there is no coming back.
