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Roast Pork Loin with Apple-Cider Sauce

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 1 tsp salt
  
• 1/2 tsp dried thyme
  
• 1/2 tsp freshly ground pepper
  
• 1 Tbsp vegetable oil
  
• 1 boneless pork loin (3 lbs.), trimmed
  
• 3 medium onions, cut into 1-inch pieces
  
• 3 carrots, cut into 1-inch pieces
  
• 3 celery ribs, cut into 1-inch pieces
  
• 1-1/2 cups apple cider
  
• *
  
• -- Apple-Cider Sauce --
  
• 1 Tbsp butter or margarine
  
• 2 Tbsp minced shallots
  
• 2 Granny Smith apples, peeled, cored, and cut into 1/4-inch-thick slices
  
• 1 cup apple cider
  
• 2 tsp cider vinegar
  
• 1 Tbsp Calvados (apple-flavored brandy)
  
• Fresh thyme sprigs, for garnish (optional)
  






Instructions



1. Heat oven to 400 degrees (F). Combine salt, thyme, and pepper in a cup; rub over pork roast. Heat oil in a large skillet over medium-high heat. Add pork and cook 8 minutes, until well-browned on all sides. Transfer roast to a platter; reserve pan drippings.
   
   
2. Add onions, carrots and celery to drippings in skillet. Cook 10 minutes over medium-high heat, until vegetables are browned. Transfer vegetables to a 10x14-inch roasting pan and place pork roast on top.
   
   
3. Roast pork 48 to 55 minutes, until instant-read thermometer inserted in center of pork registers 160 degrees (F). Remove pork to a cutting board; cover loosely with foil and keep warm. Add apple cider to pan; return pan with vegetables to oven. Roast vegetables 10 minutes more. Strain drippings from pan through a sieve into a bowl, pressing vegetables with the back of a spoon. Discard vegetables.
   
   
4. Make Apple-Cider Sauce: Meanwhile, melt butter in a medium skillet over medium heat. Add shallots and cook 1 minute; add apples and cook 5 to 6 minutes, until tender. Transfer to a small bowl; set aside. Stir apple cider, strained drippings, and vinegar into same skillet. Bring to boil; boil 6 to 8 minutes, until reduced by half. Return apple slices to skillet. Add Calvados. Cook 2 minutes more, until heated through.
   
   Serve roast pork with Apple-Cider Sauce. Garnish with fresh thyme sprigs, if desired.
   
   Makes 6 servings.