Pork Loin Roast

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  Pork Loin(1361g)

  Boneless pork loin roast. Wider and fattier than tenderloin — both work.

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  ½ Teaspoon Freshly Cracked Black Pepper, Plus More To Taste
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  2 Teaspoons Kosher Salt, Plus More To Taste
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  Yellow Onion
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  Carrots
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  Potato, Yukon Gold(227g)
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  Garlic
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  Thyme, Fresh(15g)
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  Allspice, Ground(1g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Low Sodium Chicken Broth(360g)
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  Apple
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  Vinegar, Apple Cider(15g)
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  Apple Cider, Unfiltered(360g)
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  Flour, All-Purpose, White(45g)
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  Butter(60g)

Instructions

1. 1Pat the pork loin dry and season all over with salt and allspice.
2. 2Heat the olive oil in a large Dutch oven or braiser over medium-high heat until glistening. Add the pork and brown on all sides, including the two flat ends, for 12 minutes total, until deeply golden. Transfer the pork to a plate.
3. 3Reduce the heat to low. Add 1 cup of the chicken broth and scrape up any browned bits from the bottom of the pan. Add the onion, carrots, potatoes, garlic, and fresh thyme, stirring often until fragrant, 2–3 minutes. Nestle the pork back into the pot along with any collected juices. Cover and cook over medium heat for 35 minutes.
4. 4Remove the lid and add the apples around the pork, nestling them into the vegetables. Continue cooking uncovered over medium heat for 10 more minutes, until the internal temperature of the pork reaches 145°F on an instant-read thermometer and the vegetables are tender.
5. 5Transfer the pork to a cutting board and let rest for 5 minutes. Using a slotted spoon, transfer the vegetables and apples to a serving platter, reserving the liquid in the pot.
6. 6Return the Dutch oven to medium heat. Add the apple cider vinegar and apple cider, scraping up any browned bits from the bottom, and cook for 1 minute. In a small bowl, whisk together the remaining ½ cup chicken broth and flour until no lumps remain. Slowly stream the flour mixture into the pot while stirring constantly. Increase the heat to high and bring to a boil, then reduce to medium-low and simmer for 5 minutes until thickened. Remove from heat and whisk in the butter until completely melted.
7. 7Slice the pork against the grain and divide evenly into 8 airtight containers while hot, distributing the vegetables, apples, and gravy equally among them.