Recipe courtesy of Guy Fieri
Total:
1 hr 30 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 30 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Onion-Apple Saute:
Pork:
Apple Cider Gravy:

Directions

Watch how to make this recipe.

For the onions and apples: Saute the onions in a nonstick pan over medium-high heat in the butter for 1 to 2 minutes, and then add the apples. Add in the sage, thyme, garlic, brown sugar, salt, pepper and apple juice, and then squeeze the lemon half into the mixture. Cook and gently stir until the apple juice is reduced and the onions are translucent, about 5 minutes. Add the spinach to the mixture, cover the pan and cook until the spinach is wilted, about 2 minutes. You don't want to overcook the spinach, just wilt it. Taste for seasoning.

For the pork: Preheat the oven to 375 degrees F.

Place an oven-proof saute pan over medium-high heat and melt 1 tablespoon butter. Sprinkle the pork with salt and pepper and, with tongs, place the loin in the hot butter. Brown the pork thoroughly on all sides, 7 to 8 minutes total.

Top the pork with the sage leaves, thyme (be careful as the thyme might crackle) and garlic. Add the remaining 1 tablespoon butter and place in the oven. Cook the pork 20 to 30 minutes, but make sure to not overcook. The internal temperature should read 160 degrees F on a meat thermometer. (If you are concerned about overcooking, turn the oven onto warm while finishing the rest of the dish.) Transfer the pork to a platter, tent with some foil and let rest. Remove the whole leaves from the saute pan.

For the gravy: In the pan you browned the pork, melt the butter over medium to medium-high heat. Sprinkle the flour into the hot pan juices and whisk together to make a roux. Continue to whisk and cook the roux until turns light brown, about 5 minutes. Whisk in the apple cider and continue to stir. Pour in chicken broth and boil the mixture until the gravy is thick, 5 to 7 minutes depending on desired thickness. Squeeze the lemon half into the mixture. Taste for seasoning (salt, pepper, etc). Sprinkle in the torn tarragon leaves. Finish by whisking in the cream.

To serve: Divide the onion-apple saute among 4 plates. Slice the pork and divide over the onion-apple saute. Cover the pork with gravy. Garnish with some thyme and a wedge of lemon. Serve with cous cous and asparagus.

Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

More from:

Cooking with Kids

IDEAS YOU'LL LOVE

Roasted Pork Loin

Recipe courtesy of Giada De Laurentiis

Roast Loin of Pork with Fennel

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Smothered Pork Chops

Recipe courtesy of Ree Drummond

Slow Cooker Georgia Pulled Pork Barbeque

Recipe courtesy of Trisha Yearwood

Tricolore Stuffed Pork

Recipe courtesy of Giada De Laurentiis

Pulled Pork

Recipe courtesy of Ree Drummond

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking