Guy Cooks With Kids: Jessie's Pork Loin With Apple Cider Gravy
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Unsalted Butter2 tsps
Thyme (chopped fresh)2 tbsps
Garlic (chopped)1 cup
Brown Sugar1 cup
Apple Juice1 large
Lemon2 cups
Baby Spinach7 tbsps
All-Purpose Flour1 cup
Apple Cider2 cups
Chicken BrothDirections:
1
Watch how to make this recipe
2
For the onions and apples: Saute the onions in a nonstick pan over medium-high heat in the butter for 1 to 2 minutes, and then add the apples
3
Add in the sage, thyme, garlic, brown sugar, salt, pepper and apple juice, and then squeeze the lemon half into the mixture
4
Cook and gently stir until the apple juice is reduced and the onions are translucent, about 5 minutes
5
Add the spinach to the mixture, cover the pan and cook until the spinach is wilted, about 2 minutes
6
You don't want to overcook the spinach, just wilt it
7
Taste for seasoning
8
For the pork: Preheat the oven to 375 degrees F
9
Place an oven-proof saute pan over medium-high heat and melt 1 tablespoon butter
10
Sprinkle the pork with salt and pepper and, with tongs, place the loin in the hot butter
11
Brown the pork thoroughly on all sides, 7 to 8 minutes total
12
Top the pork with the sage leaves, thyme (be careful as the thyme might crackle) and garlic
13
Add the remaining 1 tablespoon butter and place in the oven
14
Cook the pork 20 to 30 minutes, but make sure to not overcook
15
The internal temperature should read 160 degrees F on a meat thermometer
16
(If you are concerned about overcooking, turn the oven onto warm while finishing the rest of the dish
17
) Transfer the pork to a platter, tent with some foil and let rest
18
Remove the whole leaves from the saute pan
19
For the gravy: In the pan you browned the pork, melt the butter over medium to medium-high heat
20
Sprinkle the flour into the hot pan juices and whisk together to make a roux
21
Continue to whisk and cook the roux until turns light brown, about 5 minutes
22
Whisk in the apple cider and continue to stir
23
Pour in chicken broth and boil the mixture until the gravy is thick, 5 to 7 minutes depending on desired thickness
24
Squeeze the lemon half into the mixture
25
Taste for seasoning (salt, pepper, etc)
26
Sprinkle in the torn tarragon leaves
27
Finish by whisking in the cream
28
To serve: Divide the onion-apple saute among 4 plates
29
Slice the pork and divide over the onion-apple saute
30
Cover the pork with gravy
31
Garnish with some thyme and a wedge of lemon
32
Serve with cous cous and asparagus