First....note to @GenXmuse.... I made your Ranch Pasta Salad today....very good!! I did not have time to make the dressing which sounds good. I used bottled ranch on hand but next time I will use your recipe....has to make salad even better. OK...onto Rosemary......here is a good recipe for Fall.
Roast Pork Loin with Apples
2 tablespoons vegetable oil
1 (2 lb.) boneless center cut pork loin, trimmed and tied
salt and pepper
1 medium onion, thickly sliced
2 stalks celery, thickly sliced
2 carrots, thickly sliced
3 cloves garlic, smashed or minced
3 sprigs fresh thyme
3 sprigs fresh ROSEMARY
4 tablespoons unsalted butter
2 apples, such as Cartland or Rome, peeled, cored and
cut into 8 slices
2 tablespoons apple cider vinegar
1 cup Apple cider
2 tablespoons whole grain mustard
Preheat oven to 400 degrees. In a large ovenproof skillet or Dutch oven, heat vegetable oil. Season pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2-3 minutes per side. Transfer meat to a plate and set aside.
Add onion, carrot, celery, garlic, herb sprigs and 2 tablespoons of butter to pan. Stir until vegetables are brown, about 8 minutes. Stir in the sliced apples, then push the mixture to sides and set pork loin in the middle. Transfer pan to the oven and roast until a thermometer inserted in center of meat registers 140-150 degrees, about 30-35 minutes. (Pork cooked this way will be slightly pink...ok. You can cook to 160 degrees, however, it may not be as moist.)
Transfer the pork to a cutting board and cover loosely with foil while you make sauce, if desired. Arrange apples and vegetables on serving platter, cover and set aside. Remove and discard the herb sprigs. Return pan to med/hi heat and add vinegar, loosening up any brown bits in bottom of pan. Reduce by half then add cider and reduce by half again. Turn heat off and whisk in the mustard and remaining 2 tablespoons of butter. Salt and pepper to taste.
Remove strings from roast and slice into 1/2" thick pieces. Arrange over Apple/vegetable mixture. Drizzle some sauce over meat and serve rest on the side.
NEXT INGREDIENT .... BEEF BROTH