Pork Loin with Apples and Mustard Cream Sauce

I really like pork loin, mostly because it's fairly lean, I can get a lovely cut of meat inexpensively at Costco and a little slice will satisfy me quite well (I'm not a huge meat eater--give me pasta, soup or salad any day. Or forget that and just give me dessert--even better).

A $14.00 pork loin will serve all six of us for two meals easily which works out to just over a dollar a serving--not too bad--and it's very versatile.

1 4-pound boneless pork loin
1 3/4 teaspoons salt
1 1/2 teaspoons black pepper
1 tablespoon olive oil
2 large tart apples
1 large onion, finely chopped
1 1/2 cups chicken broth
1/2 cup water
3/4 cup heavy cream
2 tablespoons coarse-grain mustard
2 tablespoons white wine vinegar

Separate halves of pork loin then rinse and pat dry. Sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 3 to 4 minutes per piece. Transfer to a small roasting pan and roast pork at 375 degrees for 40 to 50 minutes.

While pork roasts, peel, quarter, and core apples, then cut into small pieces. Cook onion in pork drippings in skillet over moderate heat, stirring occasionally, until softened. Add apples, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream, vinegar and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm.

Transfer pork to a cutting board and let stand 10 minutes. Add pan juices into cream sauce along with remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper and stir to combine.

Slice pork crosswise into one-inch slices. Serve topped with sauce.

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