Shaker Roast Pork Loin With Cider Sage Gravy Recipes

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PORK ROAST WITH HARD CIDER GRAVY



Pork Roast with Hard Cider Gravy image

Provided by Claire Robinson

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons unsalted butter, plus 1 tablespoon cold
2 1/2 pound pork loin roast, trimmed and tied
Kosher salt and freshly cracked black pepper
1 onion, peeled and sliced
2 Granny Smith apples, cored and sliced
1 bottle, (12 ounces) hard cider, plus more as necessary

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



Sage and Cider Pork Roast image

Provided by Ariel Johnston

Categories     Main Dishes     Recipes

Time 1h20m

Number Of Ingredients 12

1 (3-4 lb) boneless pork loin roast
4 cloves garlic, minced
2 teaspoons kosher salt
1/2 tsp freshly ground black pepper
2 tablespoons olive oil
2 medium apples, Honeycrisp or Pink Lady, quartered
1/2 cup apple cider
1 large onion, cut into eighths
2 tablespoons unsalted butter
2 fresh rosemary sprigs
2 fresh sage sprigs
1/4 cup maple syrup

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



Roast Loin of Pork with Baked Apples and Cider Gravy image

Provided by Tyler Florence

Categories     main-dish

Time 3h5m

Yield 8 servings

Number Of Ingredients 20

2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed
Small bunch sage, leaves chopped
Small bunch thyme, leaves chopped
1 1/2 cups extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
1 (12-ounce) bottle hard cider
1 cup chicken broth
1 lemon, juiced optional
8 Gala or Golden Delicious apples
1 lemon, juiced
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples
1/2 cup golden raisins
6 sage leaves, chopped
2 garlic cloves, minced
1/4 cup dark brown sugar
Kosher salt and freshly ground black pepper
1 cup hard cider
1 tablespoon lemon juice

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.

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