A 4- to 5-pound rolled top loin of pork
6 to 8 cloves fresh garlic, peeled
Spice Mixture (follows)
1 large onion, cut in wedges
2 Granny Smith apples. cored and
cut into 8 wedges each
1 pound fresh baby carrots
2 cups apple cider
1/4 cup Calvados or other brandy
1/2 cup heavy cream
Spice Mixture:
Use a small spice grinder or a mortar
and pestle to grind and mix:
1 teaspoon black peppercorns
1 teaspoon salt
2 bay leaves
1 teaspoon fresh oregano leaves or
1/2 teaspoon dried
1 teaspoon cumin seeds
1 teaspoon sweet paprika
Preheat oven to 325 degrees F.
With a sharp knife, make 6 to 8 evenly spaced slits across the surface
of
the roast and insert a garlic clove into each slit. Rub the spice mixture
all
over the
surface of the roast. Place the roast in a roaster with 1 cup
of the cider. Place onions,
carrots and apples around the roast. Cook
for 1 1/2
to 2 hours, or until the roast is
browned evenly or until the
internal
temperature is 160 degrees F. Remove the roast from
pan
along with vegetables and apples.
Set aside on a serving platter and
keep warm.
Skim the fat from the pan juices. Deglaze the pan with the Calvados
and
remaining cup of cider, scraping up any brown bits sticking to
the pan.
Over high heat,
boil the liquid until it is reduced by half. Reduce heat,
stir in the cream and heat
sauce just until it is warmed through; do not
boil. Taste and adjust seasoning for salt
and pepper if necessary.
Serve
as a
sauce with the roast. Serves 8 to 10.
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