Pork Loin with Apple Sauce recipes
1 3 pound center-cut pork loin roast with cap fat
salt and pepper
1 tablespoon olive oil
1 large Spanish onion, thinly sliced
4 tablespoons butter, divided
3 Granny Smith apples, peeled, cored, each cut into 12 slices
2/3 cup brandy
2 cups veal or rich chicken stock
1/4 cup heavy cream
Make a shallow crosshatch in the pork’s fat cap. Season the pork well with salt and pepper. Let come to cool room temperature.
Preheat the oven to 375°. Heat a 14" ovenproof, straight-sided pan over medium-high heat. Add the oil. When shimmering, add the pork, fat side down, and sear, turning to brown on all sides. Turn the pork fat side up and cover with the onion slices. Roast the pork, 17-20 minutes per pound, or until a thermometer at the center registers 145° - approximately 40-50 minutes.
Place the pork, leaving the onions in the pan, on a platter and tent with foil to keep warm. Place the pan over medium-high and add two tablespoons of the butter. When melted, add the apples and saute 3-4 minutes. Add the brandy and tip to ignite (attention: LOTS OF FLAME).
Slide pan from heat and allow flames to burn away. Add the stock, turn to high and reduce by half. Swirl in the butter and cream.
Slice pork and serve topped with the sauce.