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La Belle Cuisine -
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"To
cook is to create. And to create well...
is an act of integrity, and faith."
Herb-Crusted
Pork Loin Roast
with Apples and Onion
 
“A man seldom thinks with more earnestness of any thing
than he does of his dinner.”
~
Samuel Johnson
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La Belle Cuisine
Herb-Crusted
Pork Loin Roast
with Apples and Onion
This is one of our all-time
favorite roasts!
1
teaspoon dried sage
1
teaspoon dried thyme
1
teaspoon dried rosemary
1
teaspoon crushed marjoram
1 teaspoon minced garlic
1/4 teaspoon cayenne pepper, or to taste
Salt
and freshly ground pepper
to taste (lots of pepper!)
One
6-pound pork loin roast
4
medium tart apples, cored and
cut into 1-inch chunks
1
large red onion, cut into 1-inch chunks
3
tablespoons brown sugar
1/4 cup Calvados or other
fine-quality brandy
1
cup apple juice
2/3
cup pure maple syrup
1/2 cup heavy cream,
room temperature
In
a small bowl combine the sage, thyme, rosemary, marjoram, garlic powder,
cayenne, salt and pepper. Rub over roast. Cover and refrigerate roast for
several hours or overnight.
Preheat
oven to 325 degrees F.
Place
roast in a shallow roasting pan and bake for 1 to 1 1/2
hours.
Drain fat.
Mix
apples and onion with brown sugar. Spoon around roast and con-
tinue
to cook for
1 hour more or until the internal temperature of the
roast is
160 degrees F.
Transfer the roast, apples and onion to a serv-
ing platter
and keep warm.
Skim
excess fat from meat juices. Pour drippings into a heavy skillet.
Stir
in the
Calvados, apple juice and syrup. Cook and stir over medium-
high
heat until
liquid has been reduced by half, about 1 cup. Reduce
heat. Stir
in the cream, stirring, and cook the gravy a minute or so
longer,
just until
it is heated through.
Taste and adjust seasoning for
salt and pepper as necessary. Slice the
roast and serve it with the
gravy. Serves 8.
Featured Archive Recipes:
Herb Crust Pork Loin with Onion Gravy
Pork Loin with Apples, Cider and Calvados
Pot-Roasted Pork Loin in Red Wine
Rôtis de Porc à la Boulangère
Standing Pork Roast with Fresh Herbs
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