Cider-Braised Pork Loin With Sauteed Apples
Wonderful comfort food. The kind of dinner I'd like to have on a lazy Sunday. Scalloped or Duchesse potatoes are especially good alongside.
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INGREDIENTS
Nutrition- 2teaspoons salt
- 1teaspoon pepper
- 1teaspoon crumbled dried sage
- 1teaspoon crumbled dried thyme
- 3
- 2tablespoons olive oil
- 2cups chopped onions
- 4
- 1⁄2cup apple cider
-
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DIRECTIONS
- Combine the salt, pepper, sage and thyme and rub into pork.
- Wrap pork in plastic wrap and chill 2 hours or overnight.
- Pat pork dry with paper towels.
- In a large, ovenproof casserole heat oil over moderate-high heat until hot but not smoking and brown the pork.
- Transfer to a plate, pour off all but 2 tblsps fat, and cook onion and garlic over moderate heat, stirring, for 1 minute.
- Return pork to casserole, add cider and bring to boil.
- Braise pork, covered, in a preheated 350F (165C) oven for 50 minutes to 1 hour.
- Transfer to a heated platter, discard string and let stand 10 minutes.
- Spoon off fat from pan juices and puree pan juices with a blender (or immersion blender).
- Season to taste.
- Serve in a sauceboat.
- Arrange sautéed apples around sliced pork.
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