Pork Loin in Leek, Whole Grain Mustard and Golden Apple Sauce with Smashed Potatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the small potatoes in a pot with water and a pinch of salt, bring to a boil, and cook for 15 minutes or until tender.

2. 2

   Drain the potatoes, transfer them to a baking tray, gently smash them with the bottom of a glass, and toss with 1 tablespoon olive oil, half of the fresh rosemary, a pinch of salt, and black pepper. Roast at 220 °C / 425 °F for 25 to 30 minutes, until golden and crisp.

3. 3

   Meanwhile, pat the pork loin dry with paper towels and season it all over with the sweet paprika, the remaining salt, black pepper, and 1 tablespoon of the whole grain mustard.

4. 4

   Heat a large oven-safe skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the pork loin for 2 to 3 minutes per side until nicely browned.

5. 5

   Reduce to medium heat, add 1 tablespoon butter and the leek. Cook for 3 minutes, stirring, until softened. Add the garlic and cook 30 seconds more.

6. 6

   Stir in the diced apple and the remaining fresh rosemary. Cook for 2 minutes so the apple starts to turn golden. Add the apple cider vinegar and let it reduce slightly for 30 seconds.

7. 7

   Pour in the chicken stock and add the remaining tablespoon of whole grain mustard. Stir well, bring to a gentle simmer, and cook for 2 minutes.

8. 8

   If your skillet is oven-safe, transfer the pork directly to the oven; if not, move everything to a baking dish. Roast at 190 °C / 375 °F for 12 to 15 minutes, or until the pork is cooked through but still juicy in the center.

9. 9

   Remove the pork loin and let it rest for 5 minutes. While it rests, return the skillet or sauce to low heat, add the heavy cream and the remaining 1 tablespoon butter, and cook for 2 minutes until the sauce is glossy and lightly thickened.

10. 10

    Slice the pork loin into thick medallions. Serve with the smashed potatoes, spoon over the leek, whole grain mustard, and golden apple sauce, and finish with chopped fresh parsley.