Pork loin, apple, salad

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Butterflied pork loins are brought out from refrigeration and brought up to room temperature.

Honey and mustard glaze is prepared for the pork loins. 

Apple is cut into wedges to cook briefly with the pork loins. 

Raspberry dressing is prepared for a green salad, the salad ingredients are assembled.

Cast-iron pan is pre-heated to medium high. The pork loins are two different thicknesses so the thickest one is started first and finished last. The thinnest pork loin is turned first. The honey/mustard glaze is applied as soon as the pork loin is turned. 

Apples wedges are  added to the hot pan when the thickest pork loin is turned. The heat is cut off so the apples and the thickest pork loin cook on its second side about half on residual pan heat. As you know, the cast-iron pan retains heat impressively well. Conservation!

Salad is assembled while the pork loins rest.

Service plate assembled.