Ingredients
- 2 tablespoons unsalted butter, plus 1 tablespoon cold
- 2 1/2 pound pork loin roast, trimmed and tied
- Kosher salt and freshly cracked black pepper
- 1 onion, peeled and sliced
- 2 Granny Smith apples, cored and sliced
- 1 bottle, (12 ounces) hard cider, plus more as necessary
Directions
Preheat oven to 375 degrees F.
Heat a large Dutch oven over medium heat. When the pan is hot, add 2 tablespoons of butter. Season the pork generously with salt and pepper, to taste, and sear on all sides in the hot pan until golden brown; set aside. Add the onions and apples and season again with salt and pepper. Cook until they begin to caramelize, then pour in the hard cider and scrape the brown bits off the bottom of the pan. Bring to a simmer and nestle the browned pork roast back into the pan. Cover with a lid and put in the oven to braise until the internal temperature reaches 145 degrees F on an instant-read thermometer, 25 to 30 minutes.
Remove the pork roast from the pot and transfer to a carving board; tent with foil to keep warm. Transfer the contents of the pot to a food processor or blender and puree, then return the puree to the pan. Bring to a boil, season with salt and pepper, to taste, then reduce the heat to low and add more cider if gravy is too thick. Add the remaining tablespoon of cold butter, whisking constantly as it melts. Remove from heat when the gravy is smooth and shiny and the butter is completely melted.
Slice pork loin roast and arrange on a serving platter. Serve with sauce and enjoy!
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By ummagumma_cooke...
on January 20, 2013
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Awesome ... with a few tweeks.
I herbed the pork roast in thyme, sage, rosemary.
I added two cloves of garlic to the apples/onions when roasting.
I used one Fuji apple and one Granny Smith.
When making the gravy, I added a touch of dijon and worcestershire to offest the sweetness of the apple and the cider. And then tossed in sauted button mushrooms. I wanted mine to be a little more gravy-like (to go with the sour cream and horseradish mashed potatoes, so also added a teaspoon of flour and 1/2 c chicken stock, and then little it simmer for 10 mins.
This gravy on these mashed potatoes was killer.
The pork was fork tender (no knife needed.
You rock Claire.
By catchtanya
Annapolis, MD
on October 30, 2012
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Made this with regular Apple Cider and it turned out excellent. I could eat this gravy on just about anything!
By asjjmey_666438
Harrisburg, PA
on October 12, 2012
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This is my go to pork roast recipe. My family just loves it because most pork roasts are tough and this comes out so tender. The only changes I made was to add ground sage to the pork when seasoning it prior to browning and also doubling the onions, apples and cider. My family loves the gravy so I make extra to pour over mashed potatoes. I season the onions and apples with ground sage also prior to sauteing. I serve this with Ina Gartin's sauteed cabbage. It is a wonderful meal. I've even served it at dinner parties.
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