Preheat oven to 375℉. Season a 2 to 3 pound pork loin with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
Heat 1 tablespoon olive oil in a heavy, oven-safe skillet over medium-high heat. Sear the loin in the skillet until all sides are browned, about 2 to 3 minutes per side.
In a small bowl, whisk together 2 tablespoons dijon mustard and 1 tablespoon apple cider vinegar. Brush over pork roast.
Place skillet in the oven and cook pork to an internal temperature of 145℉, about 30 to 40 minutes depending on the size of the roast. Use a probe thermometer for accuracy.
Meanwhile, make the apple glaze by melting 2 tablespoons salted butter in a saucepan over medium high heat. Whisk in 1 tablespoon cornstarch until all specks of white are absorbed. Pour in 1 cup apple juice and whisk in 1 tablespoon dijon mustard, 1 tablespoon brown sugar, and 1 teaspoon apple cider vinegar. Continue to whisk until sauce is thickened, which should only take a couple of minutes.
Remove pork from oven and let rest about 5 minutes before cutting.
Cut meat into 1/2-inch slices and serve hot drizzled with apple glaze.
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Notes
Pork loin roasts can be purchased tied or untied, and you can also tie it yourself with kitchen string. A tied pork loin will have a more even thickness and will help retain the juices. You can also leave it untied and still have a delicious meal. If tied, be sure to remove the kitchen string before slicing and serving.