5 pound, whole, bone-in pork loin
Fresh ground pepper
3 tablespoons olive oil
4 large yellow onions, halved, thinly sliced
1⁄4 cup Calvados brandy
3 large granny smith apples, peeled, cut into 1/2-inch cubes
3 large garlic cloves, chopped
6 sprigs fresh thyme
2 cups apple cider, divided, plus extra for basting
2 cups chicken stock, divided, plus extra for basting
1 tablespoon Dijon mustard, plus more for serving


Prepare oven according to Mugnaini’s Medium Roasting Environment, 550 – 625˚F

Pat pork dry and season with salt and pepper, set aside. In a large roasting pan, mix together oil, onions, apples, garlic and thyme and brandy. Set pork loin, fat cap up, on top of the onion and apple mixture. Place a heavy-duty foil tent over the loin and put into the oven. Allow onions and apples to brown for the first 20 minutes or so, then add 1 cup of cider and 1 cup of chicken stock into the pan. Rotate pan every 30 minutes so each side of the pork loin gets even exposure to the fire. When you rotate the pan, stir the onion and apple mixture and add more cider or stock if it starts to dry. You want to maintain a saucy consistency. The roast is done once a thermometer reads 145 degrees in the center thickest part of the loin. (About 1 1/2 hours total)

Once the pan is out of the oven, put the loin onto a cutting board and allow to rest for 10 – 15 minutes. Meanwhile, stir the Dijon mustard into the onions and season the confit to taste.

Cut slices of the loin and serve with the onion and apple confit over the top. An extra drizzle of Dijon mustard on the side is also a good idea!