13 - 4 pound pork loin roast (get one with a fat cap on it)
Salt and freshly ground pepper
2tablespoonsolive oil - divided
2tablespoonsor to taste minced fresh rosemary leaves - divided
¼cupwhole grain mustard
2large tart sweet applescored and cut into eights (I used a Honeycrisp and a Granny Smith)
1large red onionpeeled and cut into eights
12or so fingerling potatoescut in half across the middle, not lengthwise
Instructions
Salt and pepper the roast generously. Heat an oven-proof skillet over medium-high heat, when hot add half the olive oil and the roast, fat side down, brown well on all sides then remove from the skillet.
While the roast browns, combine the apples, onion, and potatoes in a large bowl, add half the rosemary and the remaining tablespoon olive oil along with a good pinch of salt and pepper. Mix until everything is well coated. Set aside.
In a small bowl, combine the remaining rosemary with the mustard. After the roast has browned, spread a thick layer of the mustard mixture on the top (the fat side) and sides of the roast. Mix any leftover mustard mixture into the vegetables.
Heat the oven to 375°F.
Place the vegetable mixture into the skillet, leaving the center open for the roast, nestle the roast in the center, then place in the hot oven and cook for about 1 hour or until the veggies are all soft and the roast is cooked to about 145°F.
Allow the roast to rest for 10 minutes, cut into thin slices and serve with the vegetable mixture. Spoon any accumulated juices over.