Pork with Apples & Bacon
Photo Courtesy of: MyRecipes.com
- 2 tablespoons vegetable oil
- 1 (2-pound) boneless center cut pork loin, trimmed and tied
- Kosher salt and freshly ground black pepper
- 1 medium onion, thickly sliced
- 2 carrots, thickly sliced
- 2 stalks celery, thickly, sliced
- 3 cloves garlic, smashed
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 4 tablespoons cold unsalted butter
- 2 apples, such as Cortland or Rome peeled or a mix of Braeburn and Granny Smith, cored and cut into 8 slices
***Note: if you are fortunate to live where heirloom cider apples or pie apples are available use them for sure! If too tart you can adjust later with juice or brown sugar.
- 2 tablespoons apple cider vinegar
- 1 cup apple cider
- 2 tablespoons whole grain mustard
- 1 red cabbage, finely sliced
Red Cabbage Ingredients:
- 1 medium onion, chopped
- 1/4 cup butter
- 1 medium head red cabbage (2 pounds), shredded
- 2 medium tart apples, (see above) peeled and chopped
- 1 cup apple cider or apple juice
- 1/4 cup packed brown sugar
- 2 tablespoons cider vinegar
- 1/2-1 teaspoon fennel seed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- bacon strips,( see above) cooked and crumbled
Preheat the oven to 400 degrees F. In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook’s Note.) Transfer the pork to a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar, scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
Cook’s Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
This dish allows you many options in pairing wine. A good white Burgundy is the most obvious choice, like the Olivier Leflaive “Les Sétilles” (750ml) – $21.99 or a fine German Riesling such as the 2011 St. Urbans-hof, Ockfener Bockstein, Spatlese (750ml) – $29.99…but any apple-y Chardonnay would work as well, or a Pinot Gris from Alsace or Oregon. If red is a neccessity, then pick one with high enough acidity to balance such as Louis Latour, Marsannay, Burgundy (750ml) – $24.99, or a California Pinot Noir from a cooler growing area like the Pali, Russian River (750ml) – $17.99 would do nicely. And of course, you could not go wrong serving a quality Cider with this dish.
Courtesy of: Richard