Saturday, January 19, 2013


(no photos...ugh!)

I tried this last weekend and it is just fabulous!  Make sure you use good flavorful apples...whether tart or sweet!


1 (2-3/4lb) pork roast, trimmed and tied
2 Tbl canola oil
1 medium onion thickly sliced
3 carrots thickly sliced
3 celery stalks thickly sliced
4 garlic cloves smashed
4 fresh sprigs of thyme
4 fresh sprigs rosemary
6 Tbl cold unsalted butter, divided
2 apples  cored and cut into 8 slices
3 Tbl apple cider vinegar
1-1/2 cups apple cider
3 Tbl whole grain mustard
salt and pepper

Preheat oven to 400 degrees

Heavily salt and pepper the pork.  Heat the canola oil in a saute pan and sear ALL sides of the pork to golden brown - 2-3 minutes on all sides.  Place roast in a 13 X 9 pan set aside.

Gently wipe out the saute pan and add 3 Tbl cold butter over medium heat.  Add onion, carrot, celery, garlic and herbs and cook about 8 minutes until tender.  Add the apples and cook about 2 minutes.  Pour the mixture into the 13 x 9 pan around the pork roast.  Bake in the oven for 35-50 minutes until the internal temperature is 140-150 degrees.

Transfer the pork to a cutting board and cover with foil and let it rest.  Strain the vegetables from the juices.  Pour the juices into a saute pan, add apple cider vinegar.  Turn heat to high and reduce by half then add apple cider.  Remove the pan from the heat and add the mustard and 3 Tbl butter and stir to combine.  Season with salt and pepper.

Remove string from the pork and slice the pork and serve with sauce over the top.  I enjoy the braised vegetables so I save them and eat them on the side.  You may choose to create other side dishes.  A really good apple sauce is a MUST.  I buy Fresh Market's brand with cinnamon flavor.


No comments:

Post a Comment