 | | Cider Braised Pork Loin |
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| 2 tsp. salttsp. freshly ground pepper1 tsp. sage1 tsp. thyme3 lb. rib end boneless pork loin,rolled and tied2 tbsp. vegetable oil2 c. chopped onion4 lg. garlic cloves1/2 c. apple cider |
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| Instructions |
| In a small bowl, combine the salt, pepper, sage and thyme and on a large piece of waxed paper rub the mixture on the pork, coating the pork well. Wrap the pork in the waxed paper and chill it for at least 2 hours or overnight. Pat the pork dry with paper towels when ready to resume. In a heavy casserole, heat oil over moderately high heat until hot but not smoking and brown the pork. Remove the pork to a plate and pour off all but 2 tablespoons of the fat. In this, saute the onion and garlic over a moderate heat, stirring, for 1 minute. Return the pork to the casserole, add the cider and bring the liquid to a boil. Braise the pork, covered, in a preheated 325 degree oven for 50-60 minutes or until a meat thermometer registers 155 degrees for a juicy, barely pink meat. Transfer the pork to a heated platter, discard string and let stand 10 minutes. Degrease pan juices and puree juices along with solids remaining in casserole in food processor. . |
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