Baked pork loin

Ingredients:

• 2 tablespoons Dijon mustard
• 1 tbsp fresh thyme leaves, chopped
• One boneless pork loin weighing 1.4-1.6 kg (remove the string if the loin is tied with it)
• 1 tbsp. vegetable oil
• 2 medium red onions, each cut down the middle into 8 wedges
• 2 cups non-alcoholic apple cider (unfiltered apple juice)
• 200 ml dried fruit mixture or 1/4 cup each dried apples, dried apricots, dried pears, prunes, and golden raisins

Preparation:

1. Preheat oven to 200°C. Combine mustard and thyme in a small bowl. Generously season the loin on all sides with salt and pepper, then rub the top with the mustard and thyme mixture (leave the bottom and sides as is).
2. Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Add the onion and cook, without stirring, until dark golden brown spots appear, about 2 minutes. Turn the onion wedges over and cook for another 2 minutes. Pour in the cider, stirring to scrape up any browned bits. Spread the dried fruit in an even layer in the skillet and remove from the heat.
3. Place the pork loin in the pan, mustard-coated side up. Roast until a thermometer inserted into the center registers 145–150°F (63–66°C), about 1 hour. (The pork will continue to cook after you remove it from the oven.) Transfer the pork to a cutting board, cover with foil, and let rest for 15 minutes.
4. Slice the meat into 1cm thick slices. Season the sauce in the pan, onion and dried fruit with salt and pepper and serve with the pork.