Photo: Roasted Pork Loin with Cider and Chunky Applesauce Recipe
Ingredients
- 2 sprigs fresh rosemary, leaves roughly chopped
- 2 sprigs fresh sage, leaves roughly chopped
- 2 cloves garlic, smashed
- Pinch crushed red pepper
- Kosher salt
- Extra-virgin olive oil
- 1 (6-chop) pork rib roast
- 2 large onions, sliced
- 1 bundle fresh thyme, tied with string
- 3 bay leaves
- 2 quarts apple cider, divided
- Chunky Applesauce, recipe follows
Directions
Preheat the oven to 425 degrees F.
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. Brush the paste on the outside of the pork rib roast.
Toss the onions with olive oil and salt and place in the bottom of a roasting pan. Add the thyme, bay leaves, and two-thirds of the cider. Place the pork on top of the onions and place in the oven. Roast the pork until it has developed a lovely brown crust, 20 to 25 minutes. Check on the pork and stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down.
Lower the oven to 375 degrees F and roast until an instant-read thermometer reads 150 degrees F, 30 to 35 minutes. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce.
Let the pork rest for at least 15 minutes before carving. When ready to carve, remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce.
Chunky Applesauce:
- 3 tablespoons butter
- 4 Granny Smith apples, peeled, cored, and cut into 1/2-inch chunks (toss the apples in lemon juice if not using right away)
- 1 1/2 cups reserved cider from Roasted Pork Loin with Cider
- 1/4 cup apple cider
- 1 pinch ground cinnamon
- 1/4 cup heavy cream
- 1/2 cup walnuts, toasted and coarsely chopped
Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. 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.
Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.
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By romerodejesus
Brooklyn, NY
on May 29, 2013
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Great dish, quick and easy, and most of all very tasty....
By PipelineGypsy
Heflin, AL
on January 05, 2013
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Again the editors have messed a recipe up. The dish made on the show was a tenderloin. The tenderloin was rubbed with the paste then sauteed in a skillet with the onions, 4 minutes on all four sides. Add the cider and bay leaf. Cover and simmer 8 minutes. Remove the tenderloin, cover loosely with foil. Cook the remaining sauce til reduced by half. The title of this one is for a pork loin, yet the recipe calls for a pork rib roast. 3 completely different chunks of meat. Fortunately I recorded the show and was able to pause it as Anne turned the board over with the recipe on it. So this review is for that recipe, however all the seasonings are the same so I am sure it would be just as good just not as moist as a tenderloin. But this recipe, or at least the one from the show, IS good! Everything in this dish worked perfectly. I do suggest to make the warm cabbage slaw she served it with on the show. It rounded the dish out and made it perfect. This will be a regular in my list of menus.
By g8rgirl96_12629521
New Port Richey, 48
on December 31, 2012
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This dish was my first introduction to Anne Burrell's recipes and was a revelation. I've long admired her for her work with Mario Batali on Iron Chef. But this recipe was so easy while still packing maximum flavor it convinced me of Anne's genius. She has become one of my favorite chefs and although we live overseas now, I routinely come to Food Network just to see what she's making. Thank you Anne for explaining everything so well and making restaurant quality food available to the home cook for when a quality restaurant isn't!
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