| |
|
1 (4 1/2- to 5-pound) pork loin, trimmed
1 tablespoon all-purpose flour
1/4teaspoon cayenne pepper
salt and freshly ground black pepper, to taste
2 teaspoons finely chopped rosemary
4 tablespoons butter, in all
3 medium yellow onions, chopped
2 garlic cloves, chopped
5 firm apples, cored and quartered
1/2 cup hard cider
1/4 cup Calvados (apple brandy)
|
Preheat the oven to 325°F. Tie the pork loin at 2-inch intervals with kitchen twine
to hold its shape. Combine the flour, cayenne, salt, pepper, and rosemary in a small bowl. Rub this mixture evenly all over the loin. Heat 2 tablespoons of the butter in a large heavy skillet or roasting pan and sear the meat over high heat, turning often until evenly browned. Transfer the loin, with the pan juices, to a large baking pan. Scatter the onions and garlic around the roast. Cut up the remaining butter and distribute evenly over the vegetables. Cover with foil and place in the oven.
Cook for 45 minutes, then add the apples and the cider. Baste everything with the pan juices. Cover and cook for 30 minutes more. Raise the oven temperature to 400°F and remove the foil. Baste and cook for another 15 minutes. Remove from the oven and transfer the loin to a cutting board. Carefully remove the twine and let stand for 10 minutes. Meanwhile, transfer the onions and apples to a platter.
On top of the stove, reduce the pan juices by half. Warm the Calvados and carefully pour into the pan. It should flame, then die down. Keep a pan lid nearby in case the Calvados flares up. Simmer the sauce while you slice the pork loin. Arrange the meat over the apples and onions and serve with the sauce.
Pair With:
Hiram Walker’s Apple Schnapps
Roasted Root Vegetables
Makes 8 to 10 servings
6 medium-size carrots, peeled and cut
into 1/4-inch slices
4 parsnips, peeled and cut into 1/4-inch slices
2 large turnips (about 8 ounces), peeled and cut
into 1-inch dice
4 large white potatoes (about 1 1/2 pounds),
peeled and cut into 1-inch dice
6 fresh thyme or rosemary sprigs
4 tablespoons olive oil
2 tablespoon butter, melted
1 teaspoon salt
3/4 teaspoon coarse-ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh flat-leaf parsley leaves
Preheat the oven to 375°F. Place all the vegetables in a large bowl. Add the thyme or rosemary sprigs, oil, butter, salt, and peppers. Toss to coat evenly. Line a large baking sheet with parchment paper. Spread the vegetables evenly on the paper. Roast until the vegetables are just tender, about 45 minutes. Remove from the oven, sprinkle with the chopped parsley, and serve warm.
Pair With:
Sutter Home fre: This non-alcoholic brut sparkler will make the diet-conscious happy.
|
