Category
Pork is Good for You!
Author:
Anne Burrell
One of the most flavorful cuts of the Hog is the boneless pork loin. It is the best because it comes from the tenderest part of the pig. Not only is it versatile, but it makes your meal special! Here is a great pork loin recipe that your family will definitely love!
Ingredients
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1 4-5 lb Boneless Pork Loin
2 large onions, sliced
1 thyme
3 Bay leaves
1 quart apple cider
4 springs rosemary leaves (roughly chopped)
9 Sage leaves (roughly chopped)
2-3 cloves of garlic (roughly chopped)
Salt and Pepper
Extra Virgin Olive Oil
3 tablespoons butter
4-5 Granny Smith apples, peeled, cored and cut into 1/2 inch chunks
1/2 cup apple cider
Pinch of ground cinnamon
Brussel Sprouts (about a pound)
Extra Virgin Olive Oil
Salt and Pepper
For the chunky applesauce
For the roasted brussel sprouts
Directions
For the pork
Preheat the oven to 425 degrees.
In your food processor, combine the rosemary, sage, garlic, salt and pepper and olive oil to make a paste. Spread the paste on the outside of the boneless roast.
Place the onions into the roasting pan and toss with olive oil. Add the thyme, bay leaves and 2 cups of the apple cider.
Roast the pork at 425 degrees for 20 minutes or until a beautiful brown crust has formed. Stir the onion and check that the cider has not evaporated. You can always add apple cider if necessary.
Turn the oven down to 350 degrees and roast for 30 minutes or until your meat thermometer reads 150 degrees.
Let the pork roast rest for 10 to 15 minutes before carving. When ready cut the loin into thin slices.
For the chunky applesauce
Melt the butter in a saucepan.
Add the apples and saute over medium-low heat until the apples start to soften.
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Add the apple cider and cinnamon and cook until most of the cider has evaporated and the apples are cooked and very soft.
Serve either warm or room temperature
For the roasted brussels sprouts
Preheat oven to 375 degrees
Cut the brussel sprouts in quarters. Place in a bowl and toss with olive oil, salt and pepper.
Place the brussel sprouts into a pan and cook until golden brown. Serve either hot or room temperature. We like them either way!!
Recipe Note
Be careful about cooking your pork loin either too long or not long enough. Overcooking can dry them out, so be sure to follow the cooking the times closely on all of our pork recipes. We would love for you to leave comments when you use this recipe to let us know how you liked it.