2 tablespoons olive oil, divided
2 teaspoons salt, divided
2 teaspoons pepper, divided
2 medium yellow onions, peeled and sliced 1/4″ thick
2 medium green apples, cored, peeled and sliced 1/4″ thick
1 cup chicken stock
1/2 cup unsweetened apple juice
2 tablespoons apple cider vinegar
Cast iron skillet (or your heaviest bottomed skillet)
Preheat your oven to 425º with the oven rack in the middle. Preheat your cast iron skillet over medium high heat.
Pat the pork loin dry, and season with 1 teaspoon salt and 1 teaspoon pepper. Add 1 tablespoon of olive oil to the cast iron skillet, and sear the pork loin until golden brown, about 1-2 minutes. Flip and sear all sides. Transfer the pork loin to a plate (it will finish cooking in the oven).
Add the remaining 1 tablespoon of olive oil to the cast iron skillet. Add the apples, onions, 1 teaspoon salt and 1 teaspoon pepper. Sautee, stirring frequently, until the apples and onions begin to soften and get some brown spots, about 5 minutes.
Add the pork loin back on top of the apples and onions. Add the chicken stock, apple juice and apple cider vinegar. Transfer the cast iron skillet to the oven and braise until the pork loin reaches an internal temperature of 145º, about 10-15 minutes.
Remove from the oven. Allow the pork loin to rest for 5 minutes, then slice and serve with the apples, onions and braising liquid. Delicious with my paleo/whole30 mashed potatoes and your favorite vegetable!