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
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 10 reviews
By trevorja_11628281
New York, NY
on October 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This entire meal was AWESOME! I had a boneless pork loin, so I followed the cooking directions Ina Garten gives for her boneless roast (425 until the internal temp is 138 and then let it rest and come up a bit higher. The slaw (like sauerkraut, but kicked up a LOT and applesauce were wonderful as well. I also did some sauteed green beans. We all know that brown food tastes good, but I wanted a little color on the plate. I served this to a dinner party of four and still had over half the roast left. A delicious leftover option for the next night is to get some pierogies, sautee them and add the leftover roast (cut into smaller pieces, the slaw (it was even better the next day as well...and I tossed in the leftover beans too. Once everything had heated through I topped it with a little sprinkle of parmesan. I liked that almost as much as I liked the original meal. A FANTASTIC autumnal meal, Anne!
By xiipandaiix
on August 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
One of my favorites, the meat is excellent and goes great with the applesauce! One thing I don't like about making this recipe is the apple cider, I love apple cider, but it always seems like you can only find it in the huge jugs and I don't really drink so it becomes a waste. I tried it using Simply Apple Juice and it was just as delicious!
By cmortimr
Des Moines, IA
on March 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The pork was great! I didn't have any trouble with the color or tenderness that some suggest. I did NOT like the applesauce though... I liked neither the grease/oil from the liquid from the pork nor the cream! Better to just cook some apples in with a little cider or water and a bit of cinnamon.
Read all 10 reviews