ROASTED PORK LOIN WITH CHUNKY SAVORY APPLESAUCE RECIPE
Provided by Leigh
Number Of Ingredients 13
Steps:
- Directions Preheat the oven to 425 degrees F. In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast. Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down. Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce. Let the pork rest for at least 15 minutes before carving. When ready to carve remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce. Chunky Applesauce: * 3 tablespoons butter * 4 Granny Smith apples, peeled, cored and cut into 1/2-inch chunks (toss the apples in lemon juice if not using right away) * 1 1/2 cups of the reserved cider from the Roasted Pork Loin with Cider * 1/4 cup apple cider * 1 pinch ground cinnamon * 1/4 cup heavy cream * 1/2 cup walnuts, toasted and coarsely chopped Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft. Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.
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SWABIR SHAJAHAN
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
Basit Ali najafi Najafi
[email protected]The pork was a bit overcooked, but the applesauce was delicious.
Sofia Goud
[email protected]I've made this dish several times and it's always a hit. The pork is always tender and juicy, and the applesauce is the perfect complement.
Julie Dresser
[email protected]This recipe is a great way to use up leftover pork loin. The applesauce is a great way to add some sweetness and moisture to the dish.
Xiluva Nkanyana
[email protected]Not a fan of the applesauce, but the pork was cooked perfectly.
lemon crazy
[email protected]This dish was easy to make and turned out great! The pork was tender and flavorful, and the applesauce was the perfect accompaniment. I would definitely recommend this recipe.
Samjhana Ab
[email protected]The pork loin was a bit dry, but the applesauce was delicious.
Stephanie Santini (Fany)
[email protected]I'm always looking for new ways to cook pork loin, and this recipe didn't disappoint. The pork was cooked to perfection and the applesauce was a great addition. I will definitely be making this dish again.
elbafa1976 afable
[email protected]This pork loin recipe is a keeper! The meat was so tender and juicy, and the chunky applesauce was the perfect complement. I will definitely be making this dish again.