Box of Apples
Art Print
Faulkner, Neil
Buy at AllPosters.com

La Belle Cuisine - More Pork Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Pork Loin with Apples, Cider
and Calvados

"One cannot think well, love well, sleep well,
 if one has not dined well."
~ Virginia Woolf

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Apples Lying on Table
Photographic Print
Buy at AllPosters.com

Pork Loin with Apples, Cider
and Calvados
Saveur Archives

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.