"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Cider Braised Pork Loin Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Cider Braised Pork Loin, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kiera Werner
Added: Thursday, July 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. salt
1 tsp freshly ground pepper
1 tsp dried sage, crumbled
1 tsp dried thyme, crumbled
3-lb- rib-end pork loin, rolled and tied
2 T vegetable oil
2 cups chopped onion
4 large garlic cloves
1/2 cup apple cider
fresh sage leaves for garnish

For Sautéed apples:
2 T unsalted butter
1 large Granny Smith apple, cored and cut into 12 wedges
1 large Red Delicious apple, cored and cut into 12 wedges

Directions:
Directions:
In a small bowl combine the salt, pepper, sage, and thyme. On a large piece of wax paper rub the mixture on the pork, coating the pork well. Wrap the pork in the wax paper and chill it for at least 2 hours or overnight. Pat the pork dry with paper towels. In a flame proof casserole heat the oil over medium high heat until it is hot but not smoking. In it brown the pork. Transfer the pork to a plate, pour off all but 2 T of fat, and in the remaining fat in the casserole cook the onion and garlic over moderate heat, for 1 minute. Return the pork to the casserole, add the cider, and bring the liquid to a boil. Braise the pork, covered, in a preheated 325º F oven for 50 minutes or 1 hour, or until meat thermometer registers 155º F, for juicy, barely pink meat. Transfer the pork to a heated platter, discard the string, and let the pork stand for 10 minutes. Spoon the fat from the pan juices and solids remaining in casserole. Put solids in a blender, and pulse until thick and somewhat smooth. Season with salt and fresh pepper to taste. Serve in heated sauceboat. Arrange the sautéed apples around the pork and garnish with fresh sage leaves.

Sautéed Apples:
In large skillet melt the butter with 2 T of water over moderately low heat and in the mixture cook the apples, covered in one layer, in batches if necessary, for 2 to 4 minutes, or until they are just tender. Increase the heat to moderate and cook the apples, seasoned with salt and pepper, uncovered, turning them, until they are tender and lightly golden.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hour prep, 1 hour cook time
Personal Notes:
Personal Notes:
First browning and then braising the pork keeps it very juicy. This is so wonderful that it's good enough for a special New Year's Eve dinner. Don't skip the gravy, it makes this dish!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

235W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!