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La Belle Cuisine
Pork Loin with Apples, Cider
and Calvados
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One 4 1/2-pound pork loin roast
1 tablespoon flour
Salt, freshly ground black pepper
2 teaspoons finely chopped rosemary
4 tablespoon butter
1/2cup hard cider
3 medium onions, chopped
2 cloves garlic, chopped
4 stalks rosemary (optional)
5 baking apples, cored, quartered
1/4 cup Calvados [apple brandy]
Preheat oven to 325 degrees F. Tie the pork loin every 2 inches with
kitchen
twine so that it holds together in a "round" shape.
In a small bowl mix together flour, salt, pepper and chopped
rosemary.
Rub the flour mixture all over the pork loin coating evenly and well.
Heat 2 tablespoons butter in large heavy skillet and seat meat over
high
heat, turning often, until brown on all sides. Transfer with pan juice to
a
large
baking pan. Scatter onions and garlic around the roast. Cut up remaining butter and
distribute evenly atop onions. Add rosemary stalks
to pan. Cover with foil and place in
oven. Cook 45 minutes, then add
apples and hard
cider to pan. Baste everything with pan
juices. Re-cover
and cook 30 minutes. Raise oven temperature to 400 degrees F., remove
foil,
baste
and cook 15 minutes.
Place roast on cutting board, remove string and allow to rest 10
minutes. Transfer apples and onions to platter.
On top of stove, reduce the pan juices by half. Warm the Calvados,
add
to pan juices and flame. Simmer while slicing meat. Serves 8
Featured Archive Recipes:
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Apples and Onion
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