Roasted Pork Loin With Cider And Chunky Applesauce
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
60
Spice
33
Sweetness
40
Sourness
34
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cloves
Garlic (smashed)1 pinch
Crushed Red Pepper2 large
Onion (sliced)1 cup
Apple Cider3 tbsps
Butter1 pinch
Ground Cinnamon1 cup
Heavy CreamDirections:
1
Watch how to make this recipe
2
Preheat the oven to 425 degrees F
3
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
4
Brush the paste on the outside of the pork rib roast
5
Toss the onions with olive oil and salt and place in the bottom of a roasting pan
6
Add the thyme, bay leaves, and two-thirds of the cider
7
Place the pork on top of the onions and place in the oven
8
Roast the pork until it has developed a lovely brown crust, 20 to 25 minutes
9
Check on the pork and stir the onions and cider if they are starting to burn
10
Add more cider when the level starts to go down
11
Lower the oven to 375 degrees F and roast until an instant-read thermometer reads 150 degrees F, 30 to 35 minutes
12
If the crust on the pork starts to get too dark, cover it with foil
13
Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce
14
Let the pork rest for at least 15 minutes before carving
15
When ready to carve, remove the pork from the bone and cut the loin into thin slices
16
Serve with the onions braised in cider and Chunky Applesauce
17
Melt the butter in a saucepan large enough to accommodate the apples
18
Add the apples and saute over medium-low heat until the apples start to soften
19
Add the reserved cider, apple cider, and cinnamon and cook over medium-low heat until most of the cider has evaporated and the apples are cooked and very soft
20
Add the heavy cream and walnuts and cook until the cream has reduced by half
21
The end result should be a very chunky, sweet/savory applesauce