Top Review by Cook In Southwest
Was this wonderful or what? I have to admit I made a lot of subsitutions, but I don't think they were a big diversion from the original. I used some previously reduced (boiled cider) for the apple cider and made it 1/2 cup instead of 1 1/2 cups. I used homemade chicken broth. I also goofed and put the entire 4 Tbsp butter into the pan for the shallots and apple. It didn't seem to matter that much. I used brandy instead of calvados. I didn't have fresh thyme, so I sprinkled a couple generous dashes of dried, ground thyme into the mix. Regardless of the subs, it was fabulous over my crock pot roasted pork loin. It's a keeper in my "favorites" book.
- 1 1⁄2 cups apple cider
- 1 cup low sodium chicken broth
- 2 teaspoons cider vinegar
- 1 cinnamon stick
- 4 tablespoons unsalted butter, cut into 4 pieces
- 2 large shallots, minced (about 1/2 cup)
- 1 tart apple, such as Granny Smith, cored, peeled, and diced small
- 1⁄4 cup apple brandy or 1⁄4 cup calvados
- 1 teaspoon minced fresh thyme leave
- table salt
- ground black pepper
Directions See How It's Made
- Combine cider, broth, vinegar, and cinnamon stick in medium saucepan; simmer over medium-high heat until liquid is reduced to 1 cup, 10 to 12 minutes. Remove cinnamon stick and discard. Set sauce aside until pork is cooked.
- Put 1 tablespoon butter in a clean skillet and heat over medium heat until melted and foaming subsides. Add shallot and apple and cook, stirring occasionally, until softened and beginning to brown, 1 to 2 minutes. Remove skillet from heat and add Calvados. Return skillet to heat and cook about 1 minute, scraping bottom with wooden spoon to loosen browned bits.
- Add reduced cider mixture, any juices from resting meat, and thyme; increase heat to medium-high and simmer until thickened and reduced to 1 1/4 cups, 3 to 4 minutes. Off heat, whisk in remaining 3 tablespoons butter, and adjust seasonings with salt and pepper. Pour sauce over pork and serve immediately.