Cider Braised Pork Loin
Why I Love This Recipe
I could not find any cider at the grocery store (for shame!). So I just used apple juice and spiced up the dish myself with a little extra herb/spice action. This is good if you cut the cooked pork into chunks and add it back to the pot. Serve it in a bowl as a stew with all the great juice and veggies. The pumpkin polenta that I posted last week makes the perfect side dish for this.
Recipe by Jean Kressy, Relish Entertaining, "Harvest Supper," October 2007.
Per serving: 320 calories, 13g fat, 34g prot. 16g carbs., 3g fiber, 430mg sodium.
Ingredients You'll Need
1 tablespoon vegetable oil
1 (2-pound) boneless pork loin
2 medium onions, vertically
sliced (about 2½ cups)
4 medium carrots, cut diagonally into ¼-inch slices (about 1½ cups)
2 celery stalks with leaves, sliced
2 garlic cloves, minced
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
1 teaspoon kosher salt
¼ teaspoon coarsely ground
1 cup apple cider
Heat oil over medium-high heat in a Dutch oven.
Add pork and cook until well-browned on both sides.
Remove to a plate.
Add onions, carrots and celery to pan; cook over medium heat, stirring occasionally, 10 minutes or until onions are tender. Stir in garlic, sage, thyme, salt and pepper.
Return pork and any juices to Dutch oven and pour cider over top.
Cover and simmer, basting occasionally, 1 1/4 hours or until temperature on meat thermometer inserted in middle reaches 150F.
Remove roast from pan and let rest 10 minutes.
Slice pork and serve with vegetables and pan sauce.