PORK ROAST WITH HARD CIDER GRAVY
Steps:
- Preheat oven to 375 degrees F.
- Heat a large Dutch oven over medium heat. When the pan is hot, add 2 tablespoons of butter. Season the pork generously with salt and pepper, to taste, and sear on all sides in the hot pan until golden brown; set aside. Add the onions and apples and season again with salt and pepper. Cook until they begin to caramelize, then pour in the hard cider and scrape the brown bits off the bottom of the pan. Bring to a simmer and nestle the browned pork roast back into the pan. Cover with a lid and put in the oven to braise until the internal temperature reaches 145 degrees F on an instant-read thermometer, 25 to 30 minutes.
- Remove the pork roast from the pot and transfer to a carving board; tent with foil to keep warm. Transfer the contents of the pot to a food processor or blender and puree, then return the puree to the pan. Bring to a boil, season with salt and pepper, to taste, then reduce the heat to low and add more cider if gravy is too thick. Add the remaining tablespoon of cold butter, whisking constantly as it melts. Remove from heat when the gravy is smooth and shiny and the butter is completely melted.
- Slice pork loin roast and arrange on a serving platter. Serve with sauce and enjoy!
SAGE AND CIDER PORK ROAST
Steps:
- Heat oven to 400 F with rack arranged in the middle.
- Use a knife or back of a spoon to scape and mash minced garlic and salt together until a paste is formed. Mix in cracked black pepper.
- Trim the silverskin from the pork loin. Rub the garlic paste evenly over all sides of the pork loin.
- Heat olive oil in a cast iron pan. Add in the pork roast and sear on all sides until it's a deep golden-brown and easily releases from the pan, about 4 to 6 minutes per side. Once all the sides have browned, transfer the pork loin to a plate.
- Turn off the heat but keep pan on the stove. Add butter, onion, apples, apple cider, sage, and rosemary to the pan. Drizzle with maple syrup.
- Return pork loin to the pan on top of the onion, apple, and herb mixture. Pour in any accumulated juices from the plate.
- Transfer the cast iron pan and it's contents to the oven. Roast the pork loin for one hour until an instant read thermometer inserted into the thickest part of the pork reads 145 F.
- Remove pork loin from the oven and let it rest for 20 minutes.
- Slice the pork loin and serve with the onion, apples, and pan sauce.
Nutrition Facts :
ROAST LOIN OF PORK WITH BAKED APPLES AND CIDER GRAVY
Steps:
- Preheat the oven to 375 degrees F.
- Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin 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 its 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. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples.
- To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, 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.
More about "shaker roast pork loin with cider sage gravy recipes"
APPLE CIDER MARINADE - MORE THAN MEAT AND POTATOES
From morethanmeatandpotatoes.com
SHOULDER OF PORK WITH CIDER AND APPLES - DELICIOUS.
From deliciousmagazine.co.uk
EASY ROAST PORK GRAVY (WITH OR WITHOUT DRIPPINGS) - PLATINGS
From platingsandpairings.com
APPLE CIDER ROASTED PORK LOIN – LAYLITA'S RECIPES
From laylita.com
SHAKER ROAST PORK LOIN WITH CIDER-SAGE GRAVY RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
BEST DAMN OVEN ROASTED PORK LOIN - RECIPETEACHER
From recipeteacher.com
ROAST PORK SHOULDER WITH CRACKLING AND CIDER GRAVY
From sainsburysmagazine.co.uk
PORK LOIN ROAST WITH GRAVY - VALERIE'S KITCHEN
From fromvalerieskitchen.com
ROAST LOIN OF PORK WITH CIDER GRAVY - BIDFOOD
From bidfood.co.uk
ROAST PORK LOIN WITH CIDER GRAVY - NOT QUITE NIGELLA
From notquitenigella.com
ROASTED PORK LOIN WITH SAGE AND SWEET-SOUR RED ONION SAUCE
From ricardocuisine.com
TOM KERRIDGE’S PORK POT ROAST WITH CIDER & APPLES
From greatbritishfoodawards.com
MADE IN WINTER PORK ROAST WITH APPLE CIDER GRAVY
From nocrumbsleft.net
ROAST PORK LOIN WITH CIDER GRAVY | ILOVECOOKING
From ilovecooking.ie
ROAST PORK LOIN WITH BACON-CIDER GRAVY RECIPE
From chatelaine.com
SLOW ROASTED CIDER PORK - FEASTING IS FUN
From feastingisfun.com
ROAST PORK LOIN WITH BACON, APPLE AND SAGE - SPICEPAW
From spicepaw.com
SHAKER ROAST PORK LOIN WITH CIDER SAGE GRAVY RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love