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Roast Pork Loin With Roasted Apple Compote

2 1/4 lb Boned and rolled pork loin
1 ts Kosher salt
1 tb Dijon style mustard, plus 1 tb(opt) for finishing
4 lg Granny Smith apples; peeled and cored, each cut in 8 wedges and tossed with lemon juice
1 tb Canola oil
1/2 c Heavy(whipping) cream (opt)


Place oven rack on second level from bottom. Heat oven to 500 degrees F. Place loin in a 14-by-12-by-2-inch roasting pan. Rub salt all over loin. Smear with 1 tablespoon of the mustard over top of loin. Roast for 20 minutes. Move loin around with wooden spatula so it won't stick. Roast 15 minutes more. Toss the lemon juice-coated apples with the oil, then add the apples, juices and all, to the roasting pan, spreading them out all around the loin. Roast 10 minutes. Turn apples gently as they will be soft. Roast 10 minutes more. In total, the loin should roast 55 minutes or until meat is done. (160 degrees on an internal meat thermometer) The meat may still be slightly pink, but this is fine. Don't overcook. Remove loin to a platter. Snip off strings If using cream and optional mustard, combine and stir the mixture carefully into apples. Let meat rest 10 ~15 minutes before slicing. Place apples around roast.



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