We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Episode:
Southern Comfort with Ricky Skaggs
Roasted Sweet Vidalia Pork Loin
Getting reviews...
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 394
- Total Fat
- 24 g
- Saturated Fat
- 8 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 28 g
- Cholesterol
- 88 mg
- Sodium
- 856 mg
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 394
- Total Fat
- 24 g
- Saturated Fat
- 8 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 28 g
- Cholesterol
- 88 mg
- Sodium
- 856 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Generously sprinkle all sides of the pork loin with salt and pepper. Place a braiser or shallow Dutch oven over medium-high heat. Add 2 tablespoons of the oil and heat until shimmering. Carefully put the pork in the pan. Sear until deeply golden on all sides, 1 to 2 minutes per side. Remove from the pan.
- Put the onions and apple in a large mixing bowl. Add the caraway seeds, dried thyme, remaining 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat. Transfer the mixture to the bottom of the braiser and nestle in the garlic cloves. Pour in 1/4 cup of the chicken stock and place the pork back on top.
- Roast until the pork reaches an internal temperature of 145 degrees F, about 30 minutes. Transfer the pork to a cutting board to rest while you make a pan sauce. Remove the apple and onion mixture to a platter
- Return the braiser to the stove over medium-high heat. Pour in the hard cider and remaining 1/2 cup chicken stock. Cook, scraping with a spatula to remove any brown bits from the bottom of the pan. Whisk in the mustard. Allow the sauce to simmer until reduced slightly, a couple of minutes. Add the butter, whisking until melted. Cook just until the sauce is shiny and slightly thickened, about 5 minutes. Taste and season with more salt and pepper if needed.
- Slice the pork and arrange the slices over the onion and apple mixture. Top with sauce and chopped parsley.
