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I blogged about leftovers a couple of days ago, mentioning a pork loin.  It’s a yummy, hands-off recipe, wicked easy and very warming.

Smear your pork loin with good dijon mustard and pepper.  Cover it with plastic wrap and let it hang out in the fridge for a couple of hours.  Two to two-and-a half hours before you’d like to eat it, pull it from the fridge.  Heat a mixture of butter and olive oil in a large, heavy skillet (with a lid) and brown the pork loin well on all sides.  Remove it from the pan.  In the mustard-y fat that remains, saute half a large, chopped onion, a chopped, fresh apple, and a half-cup of dried cranberries.  Salt and pepper the mixture lightly, add the loin back to the skillet, and add water, white wine, beer, and/or stock (whatever you’ve got, you get the picture) to halfway up the pork loin.  Put on the lid, bring it to a boil, then turn the heat very low.   Let everything simmer for at least an hour and a half.  Pull the pork from the skillet and let it rest.  Meanwhile, turn the heat back up to reduce the sauce to however sticky you like it.  Check the seasoning.  Finish the sauce with a little chopped dill and parsley.  Slice your pork loin into rounds (it will probably be very tender, make sure your knife is SHARP), and pour the sauce over it.  C’est tout.  Delicious with brown butter noodles, mashed potatoes, or spaetzle if your feeling ambitious.