1 boneless pork loin (about 5 lbs)
3 tablespoons olive oil
2 tablespoons Dijon mustard (Grey Poupon)
1 large onion, cut into wedges
4 medium Granny Smith apples, cored, and cut into wedges ( like 6 to 8 wedges per apple)
Use more onion if necessary … the pork should be sitting on top of the apples and onions
1 cup dry white wine or apple cider
Preheat oven to 450°F. Season pork with salt and pepper.
Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate. Cool slightly. Spread mustard over top and sides of pork.
Add remaining 1 tablespoon oil to a roasting pan that will fit the loin of pork
… Add onion wedges and apple wedges to the roasting pan …Spread them evenly and sprinkle with salt and pepper. Place pork atop apple-onion mixture.
Tightly cover the pan with aluminum foil and place in the oven, reduce the heat of the oven to 350°F. Roast about two hours … until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F. Transfer pork to platter and tent with foil. Let stand at least 15 minutes.
Meanwhile, pour white wine over apple-onion mixture in pan. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.