Roast Loin Of Pork With Baked Apples And Cider Gravy

Recipe Ingredients

		Pork
5 lbs	2270g / 80oz	Pork loin roast - with rib bones
		Attached, back bone removed
		Extra-virgin olive oil
1		Handful fresh sage leaves - chopped
1		Handful fresh thyme leaves - chopped
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	All-purpose flour
1		Hard cider - (12 oz)
1 cup	237ml	Chicken broth
		Baked Apples
8		Gala apples
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick) - room temperature
1 cup	62g / 2.2oz	Corn muffin - crumbled (large)
1/2 cup	80g / 2.8oz	Golden raisins
6		Fresh sage leaves - coarsely chopped
2		Garlic cloves - chopped
1/4 cup	40g / 1.4oz	Dark brown sugar
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Hard cider

Recipe Instructions

Preheat the oven to 375 degrees.

Place the pork roast in a roasting pan with the ribs facing up. In a small bowl, mix the olive oil with the sage and thyme to flavor the oil. Brush the whole pork roast with the "herb bath" and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the meat is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)

Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat.

Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until it is light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick; taste and check for salt and pepper.

Serve the cider gravy with the pork roast And Baked Apples.

To make the Baked Apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, 3 tablespoons of the brown sugar, salt, and pepper.

Spoon the sweet and savory stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the remaining 1 tablespoon of brown sugar. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees, until soft when pierced with a knife.

Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.

This recipe yields 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D35) - from the TV FOOD NETWORK

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