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Cider Braised Pork Loin

2 ts Dried sage
1/2 ts To 1 ts black pepper
1/2 ts Salt
3 lb Pork Loin Roast, boneless
1 tb Olive oil
2 md Onions, thinly sliced or chopped
4 Garlic cloves, crushed
1 lg Apple, peeled and diced
1 lg Bay leaf
2 c Unsweetened apple juice or cider
1/2 c Dry white wine


In a small bowl, combine sage, pepper and salt. Rub over whole surface of pork. Place in an ungreased 9 x 13 inch dish. Preheat oven to 325F.


Pour oil into a medium-size frying pan, Set over medium heat. When hot, add onions and garlic and saute, stirring frequently, until they just begin to brown, about 5 minutes. Add remaining ingredients and bring to a boil. Pour mixture around pork.


Roast, uncovered, in the centre of preheated oven for 2 hours, turning meat every 30 minutes. Remove meat to a platter and cover with foil to keep warm. Pour juice into a small saucepan. Skim off and discard any fat. Place over medium high heat. Boil gently,


uncovered and mashing some of the apple with a fork, until reduced about 8 to 10 minutes. The sauce is excellent as it is, or if you prefer a smoother texture, puree in a blender or food processor. Serve in a sauce dish for pouring over thick slices of pork. Serves 8 - 12. Goes well with a fruity white wine or cold apple cider. Consider serving it with buttermilk mashed potatoes and maple glazed carrots.





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