Pork Roast with Apples

I have always been skeptical of dinners with fruit.  I love fruit, but usually not in my dinner.  I have seen so many recipes that include pork and apples.  I really enjoyed this dinner.  The pork was very moist and the vegetables and apples were extremely tender.  What a great meal for a fall night!

Pork Roast with Apples:
adapted from Food Network
click here for printable version

1 tablespoon vegetable oil
1-  2 pound boneless pork loin
salt and pepper
1 medium onion, sliced thickly
2 carrots, sliced thickly
2 stalks of celery, sliced thickly
3 cloves garlic, smashed
3 sprigs thyme
3 sprigs rosemary
4 tablespoons butter
2 apples, peeled , cored and cut into quarters
1/2 cup chicken broth
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Preheat the oven to 400 degrees.
In a Dutch oven heat the oil.  Season roast with salt and pepper.  Add the roast to the pot and brown on all sides.  Transfer to a plate.
Add onion, carrot, celery, garlic, herbs and 2 tablespoons of butter to the pot.  Stir 8 minutes.  

Stir in the apples, then push the mixture to the sides, and add the roast.  

Add the chicken broth, cover and put pot in the oven.  Cook until the internal temp. is 155 degrees, about 1 hour.  
Transfer the pork to a cutting board and tent with foil.  Remove the apples and veggies to a bowl and keep warm.
Remove and discard herb sprigs.
Return the pot to a high heat and add the vinegar.  Scrape all of the brown bits off the bottom of the pot and reduce by half.  Then add the apple cider and reduce by half.
Remove pot from heat and stir in mustard and butter.  Adjust salt and pepper and serve the pork sliced, with the apple mixture and sauce drizzled on top.