Cider Pork Loin
Cider Pork Loin
If a leg of pork is used instead of the loin, increase the cooking time to 2 1/2 hours.
You need: 1 pork loin (about 3 lb) or leg (4 to 6 lb),
boned and tied
1/4 cup vegetable oil
2 onions, quartered
2 carrots, peeled and cut in 2-inch pieces
2 teaspoons dried thyme
2 cinnamon sticks
2 1/2 cups apple cider
4 apples, halved and cored
1 cup of whipping cream
1. Pat pork dry and season with 1 teaspoon salt and 1/2 teaspoon of pepper. In an 8-quart ovenproof casserole or Dutch oven over medium heat, lightly brown pork in oil on all sides (about 5 minutes per side).
2. Arrange onions and carrots around pork and add thyme and cinnamon sticks. Pour apple cider over pork; cover, reduce heat to low, and simmer about 1 1/2 hours for loin and 2 1/2 hours for leg. Arrange apple halves around meat and cook until internal temperature of pork is 165 degrees (about 15 minutes more).
3. Remove meat to a carving board. Discard onions and cinnamon sticks. Reserve apple halves and carrots. Strain cooking juices into a 1-quart saucepan; skim away fat from juices with a large, shallow metal spoon. Bring pan juices to a boil over medium heat and cook until reduced by half (about 5 minutes). Stir in cream, whisk until smooth, and season with salt and pepper.
4. Slice pork and pour cider-cream sauce over meat. Garnish with apple halves and carrots.
Serves about 6.
The recipe is also great without the sauce. The meat is so tender that is does not need the sauce.
It is OK to email this member (but you must sign in first).