Roasted Pork Loin with Dijon-Apple Relish

• 6 each boneless pork loin, trimmed, tied
• salt
• 1-1/2 cups ground coriander
• 1-1/2 cups dried sage leaves, rubbed
• 1-1/2 cups olive oil, divided
• 1-1/2 gal. Granny Smith apples, thinly sliced
• 1-1/2 gal. McIntosh apples, thinly sliced
• 1-1/2 gal. onions, thinly sliced
• 3 qt. apple cider
• 3 cups GREY POUPON Country Dijon Mustard

1. Season meat with salt.
2. Mix coriander and sage; press evenly onto outside of meat.
3. Sear meat in 1/2 of the oil in hot saute pan until golden brown on all sides.
4. Place on roasting rack.
5. Bake at 345F for 1 hour 15 minutes or until internal temperature reaches 155F.
6. Keep warm.
7. Saute apples and onions in remaining oil until lightly browned.
8. Add apple cider; cook until liquid is reduced by half.
9. Remove from heat.
10. Stir in mustard until well blended.
11. Keep warm.
12. (Do not cover.)
13. Serve 6 oz.
14. of pork with 5 oz.
15. of relish.

pork loin, salt, ground coriander, sage, olive oil, apples, apples, onions, apple cider

Taken from www.kraftrecipes.com/recipes/-2059.aspx (may not work)