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
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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. |
This recipe for Cider Braised Pork Loin is from