Pork Loin With Apples and Mushrooms
photo by Chef TraceyMae
- Ready In:
- 1hr 55mins
- 1 boneless pork loin, trimmed (about 2 lbs)
- 1⁄2 - 1 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄3 cup apple cider
- 2 tablespoons dry white vermouth or 2 tablespoons very dry white wine
- 1 cup chicken broth
- 1 cup whipping cream
- 3 tablespoons butter, divided
- 3 small tart apples, peeled, cored and cut into eighths
- 3⁄4 lb mushroom, fresh, sliced
- Preheat oven 450 degrees.
- Sprinkle roast with seasonings and place in a lightly greased 13 x 9 inch baking pan. Bake 20 minutes then reduce to 325 degrees; continue to bake 1 hour or until meat thermometer reaches 160 degrees. Remove roast to platter; let stand for 10 minutes before slicing.
- Place same baking pan over medium heat; add apple cider and scrape bottom of pan. Add vermouth, broth and whipping cream. Bring to boil; cook 15 minutes, stirring often. Remove from heat.
- Melt 1 1/2 tablespoons butter in large skillet; add apples and saute until golden, turning once; remove from pan. Should the apples taste too tart, add sugar as needed.
- Melt remaining 1 1/2 tablespoons butter in same pan; add mushrooms and cook until tender. Stir in cream mixture; heat through.
- Serve sliced pork, apples wedges and mushrooms with cream.
Questions & Replies
Got a question? Share it with the community!
RECIPE SUBMITTED BY
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!