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three tablespoons (45 mL) maple mustard (see word under)
2 medium pink apples, unpeeled, thinly sliced
1 medium pink onion, halved, thinly sliced
1/2 cup (125 mL) apple cider vinegar
1/four teaspoon (1 mL) kosher or coarse salt
1/four teaspoon (1 mL) freshly floor pepper
Chopped contemporary flat-leaf parsley
Preheat oven to 425 levels F (220 C). Place a heavy 12-inch (30 cm) frying pan over medium-high warmth, warmth 1 tablespoon (15 mL) of the oil, and brown the pork for about 45 seconds a aspect.
Take away pan from warmth and unfold pork with maple mustard. Place pan in preheated oven and roast, uncovered, for 15 to 18 minutes.
In the meantime, place one other heavy frying pan over medium-high warmth, and warmth remaining 1 tablespoon (15 mL) of oil. Add apples and onion, adopted by the vinegar, and convey to a boil.