Pan-Fried Pork Loin with Roasted Sweet Potatoes and Apples
 
 
Makes 2 servings
Ingredients
  • ¾ pound Japanese sweet potato, peeled and cut into 1" pieces
  • 2 apples, cored and cut into 8 slices each
  • 1 red onion, cut into ½"-thick wedges
  • 2 sprigs fresh rosemary, cut into 1" pieces
  • 3 tablespoons olive oil, divided
  • sea salt and freshly ground black pepper
  • 2 boneless pork loin chops (about 5 ounces each)
  • ¼ cup apple cider vinegar
  • 1 teaspoon sweet hot mustard
  • 1 tablespoon butter
  • 1 tablespoon chopped fresh parsley
Instructions
  1. Place a baking sheet on the middle rack of the oven and preheat to 450 degrees. In a large bowl, combine the sweet potato, apples, onion and rosemary. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat.
  2. Carefully remove the baking sheet from the oven. Spread the mixture in a single layer on the baking sheet. Bake for 10 minutes, remove from the oven and stir gently. Bake for another 10 minutes or until vegetables and fruit are caramelized and fork tender.
  3. Season pork loin chops with salt and pepper.
  4. Heat remaining 1 tablespoon olive oil in a fry pan over medium-high heat. Add pork loin chops to pan and cook for 3-5 minutes on each side until well browned and slightly pink in the center. Transfer to a plate and let rest for 5 minutes.
  5. Meanwhile, add apple cider vinegar to the fry pan and bring to a simmer. Whisk in the mustard and simmer for 1 minute. Remove from heat and whisk in the butter. Season with salt and pepper to taste.
  6. To serve, place pork loin chops and roasted vegetables and fruit on two plates. Drizzle with sauce and top with parsley.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/pan-fried-pork-loin-with-roasted-sweet-potatoes-and-apples/