Herb-Crusted Pork Loin, Apple Braised with a Cider & Garlic Glaze

Serves: 4-6
Preparation Time: 2 1/2 hours
Difficulty: Average

Ingredients:

1 1/2 - 2 lb boneless pork loin
2 tsp butter, melted
1 tsp dried rosemary
1 tsp onion powder
1/2 tsp dried marjoram or sage
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/4 cup apple juice
1 onion, washed, un-peeled, quartered
1 rib celery, chopped
1 large firm apple, quartered and seeded, un-peeled
1 1/2 cups apple cider
4-6 cloves garlic, peeled and left whole

Cooking Instructions:

Pre-heat oven to 450 F.

Trim most of the visible fat from the pork. Rub melted butter over the pork loin. In a shallow dish, mix together herbs, salt & pepper.

Place pork loin face down in the herb mixture, pressing it in well. Turning pork over, coat with the rest of the spices. Place in a shallow roasting pan, and roast uncovered for approximately 30 minutes, turning pork to brown well on all sides.

Reduce heat to 325 F. Pour apple juice into pan, add onion, celery and apple. Cover with foil. Continue to roast until pork is done and very tender, basting occasionally, for about 1 1/2 hours.

Remove from the oven and allow to rest (still covered) for 15 minutes.

Glaze:

Pour 1 1/2 cups of apple cider into a heavy bottomed saucepan. Add garlic cloves and bring to a boil. Reduce to medium and simmer until only 1/2 cup remains. Pour in the pan juices from the pork and return to a boil. Reduce until it becomes a sauce consistency of about 3/4 cup volume. Strain and serve with pork.

Serving Suggestions:
Best served with roasted harvest vegetables such as potatoes, carrots, parsnips, turnip, sweet potatoes, and onions.

Complementary Wines: Cider, Cider: hard, Pinot Blanc, Pinot Grigio

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