8 ServingsPrep: 25 min. Bake: 1-1/4 hours + standing
Ingredients
- 1 boneless whole Pork
Loin roast (3 to 4 pounds)
- 1 garlic clove, peeled and
halved
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 fresh sage leaves
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 3 medium onions, cut into
chunks
- 4 garlic cloves, thinly
sliced
- 1/4 cup butter, cubed
- 1-2/3 cups sparkling apple
cider, divided
- 1 tablespoon soy sauce
- 1/4 cup sour cream
Directions
- Preheat oven to 350°. Place
roast in a shallow roasting pan; rub
- with garlic halves and
sprinkle with salt and pepper. Top with
- herbs. Arrange apples, onions
and sliced garlic around roast; dot
- with butter. Combine 1 cup
cider and soy sauce; pour over top.
- Bake, uncovered, 1-1/4 to
1-1/2 hours or until meat reaches desired
- doneness (for medium-rare, a
thermometer should read 145°;
- medium, 160°), basting
occasionally with pan juices. Remove the
- roast, apples and onions to a serving platter; keep warm.
- Let stand 10 minutes before
slicing.
- Meanwhile, skim fat from pan
juices; transfer juices to a small
- saucepan. Add remaining
cider. Bring to a boil. Remove from heat;
- whisk in sour cream until
smooth. Serve with pork. Yield: 8 servings
- (1 cup sauce).
Wine: Light-Bodied Red Wine: Enjoy this recipe with a
light-bodied red wine such as Pinot Noir.
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