Roasted Pork Loin with Cider and Chunky Applesauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Roast:
2 sprigs Rosemary, roughly chopped
2 sprigs Sage, roughly chopped
2 cloves Garlic, minced
Pinch crushed Red Pepper
Salt
Extra-Virgin Olive Oil
6-chop Pork Rib Roast
2 Onions, sliced
1 bundle Thyme, tied with string
3 Bay leaves
2 quarts Apple Cider (Do Not use Apple Cider vinegar)
Applesauce:
3 Tbsp. Butter
4 Granny Smith Apples, peeled, cored and cut into 1/2-inch chunks (toss the apples in lemon juice if not using right away)
1-1/2 C. of the reserved cider from the pan of the Pork Roast
1/4 C. Apple Cider
1 pinch ground Cinnamon
1/4 C. Heavy Cream
1/2 C. Walnuts, toasted and coarsely chopped
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Directions: |
Directions:Roast:
Preheat the oven to 425º
In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast.
Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven.
Roast the pork at 425º for 20 to 25 minutes or until the pork has a brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down.
Decrease the oven temp. to 375º and roast for another 30 to 35 minutes, or until an instant-read thermometer reads 150 degrees F.
If the crust on the pork starts to get too dark, cover it with foil. Remove 1-1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce.
Let the pork rest for at least 15 minutes before carving. When ready to carve remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and the Applesauce.
Applesauce:
Melt the butter in a large saucepan. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft.
Add the heavy cream and walnuts and cook until the cream has reduced by half. This is a chunky, sweet and savory applesauce. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: I use an immersion blender to puree the onion mixture and pan drippings in the pork pan to make a gravy to serve with the pork.
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