Roast Loin of Pork with Baked Apples and Cider Gravy
Filed under
Pork
Recipe courtesy Tyler Florence.
Ingredients
- 2 Pork loin, 5-pound roasts, rib bones attached, chine bone removed
- 1 bunch Sage, small, leaves chopped
- 1 bunch Thyme, small, leaves chopped
- 1 1/2 cup Olive oil, extra-virgin
- Kosher salt
- Black pepper, freshly ground
- 3 tbsp Flour, all-purpose
- 1 bottle Cider, 12-ounce hard cider
- 1 cup Chicken broth
- 1 Lemon, juiced, optional
- 8 Gala apple, or Golden Delicious, for the baked apples
- 1 Lemon, juiced, for the apples
- 4 tbsp Unsalted butter, 1/2 stick, at room temperature
- 1/2 cup Corn muffin, 1 or 2 large, crumbled, some reserved for sprinkling
- 1/2 cup Golden raisins
- 6 Sage, leaves, chopped, for the apples
- 2 clove Garlic, minced
- 1/4 cup Dark brown sugar
- 1 cup Cider, hard, for the apples
- 1 tbsp Lemon juice
Directions
- Preheat the oven to 375 degrees F.
- Stand the roasts in a roasting pan ribs up, braced against each other. Add the sage and thyme to the olive oil, brush over the pork and season generously with salt and pepper. Roast 2 1/2 hours, until the skin is crackled; the apples go in for the last half hour.
- For the apples: core them with an apple corer, leaving a good cavity, and douse the cut sides with lemon juice. Mix the butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Fill the apples, stand them side by side in a baking dish, sprinkle with the reserved crumbs, pour the cider around them and bake 30 to 35 minutes at 375 degrees F, until soft.
- Rest the pork on a cutting board 15 minutes before carving. Pour off some of the fat and set the roasting pan over medium-high heat. Sprinkle in the flour, stirring constantly, and cook the roux until light brown.
- Stir in the cider, then the broth, and boil 5 minutes until thick. Add lemon juice if needed.
- Set the warm apples in the center of a round platter, spoon the cider gravy around them and serve with the pork.