Roasted Pork Loin with Apple-Cranberry Mustard Recipe

Elegant enough for a holiday centerpiece or casual enough for a weeknight dinner, this juicy pork loin is served over a bed of roasted apples, red onions, and cranberries. Husband-and-wife duo Michael and Tara Gallina puree a portion of the apple mixture with stone-ground mustard for a tangy-sweet condiment to pair with the simply seasoned pork. Ask your butcher for a pork loin with a fat cap — the layer of fat melts and bastes the meat as it cooks for a juicy and rich roast.

What’s the difference between a pork loin and pork tenderloin?

A pork tenderloin is generally much smaller and more lean than a pork loin. Pork loin is preferred for roasting because it has more marbling and often a fat cap, which keeps the meat moist as it cooks. Pork tenderloin, as the name implies, is very tender, but best for quick cooking methods like searing or grilling.

Notes from the Food & Wine Test Kitchen

Letting the seasoned pork loin stand at room temperature for about 30 minutes before cooking serves two purposes: The interior of the meat warms slightly and helps ensure even cooking, and the salt starts to penetrate the meat for deeper seasoning. 

Suggested pairing

For this elegant fall meal, try pairing with a full-bodied, apple-inflected Alsace white, such as Trimbach Pinot Blanc.