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Receta Pork w/ Apple, Onion & Hard Cider Sauce
by Amos Miller

Pork w/ Apple, Onion & Hard Cider Sauce

Leaves turning, cooler breezes blowing - time for a comforting pork roast with onions, apples and hard cider. This is a deceptively simple dish that Claire Robinson turned me on to, and is loaded with country flavors. The hard cider reduces down to a savory sauce after Granny Smith apples and sliced onions are caramelized. A very nicely browned pork roast then gets parked in the center of the pool to roast to perfection. A minute of puree action with your wand or blender, a knob of sweet butter and the sauce is reduced to a wonderful gravy. This is a dish we serve with our Garlic Herbed Sweet Potatoes, a side of kale sauted with bacon, red pepper flakes and red wine vinegar. Biscuits with Pear Butter and a fruit dessert round out the meal. Let it snow!

Calificación: 5/5
Avg. 5/5 4 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: Kale, crisp green salad

Ingredientes

  • 2-1/2-3 lb pork roast (boneless and trussed)
  • Kosher salt and fresh cracked black pepper
  • 1 white onion, peeled, halved and sliced into half moons
  • 2 Granny Smith apples, cored and sliced (peels are good!)
  • 3 Tbs + 1 Tbs sweet butter
  • 1 bottle (12 oz.) of hard cider (read the label: you want to use straight hard cider, no flavorings. A domestic brew is good)

Direcciones

  1. Preheat the oven to 375^
  2. NOTE: I like to brown a roast in cast iron as the apples and onions are caramelizing in the dutch oven, then I set the roast aside while I deglaze with the cider, then return the roast to the roasting pan, but you may want to cook everything in the dutch oven. If so
  3. Season your roast well with salt and pepper
  4. Heat your dutch oven over medium and add 2 Tbs of butter
  5. Brown the roast in the hot butter on ALL sides
  6. Remove the roast and set it aside as you
  7. Add the onions and apples to the dutch oven, stirring to coat and caramelize the produce
  8. Add the hard cider and deglaze the dutch oven
  9. Return the roast to the center of the dutch oven and cover
  10. Oven roast to 145^ - 150^ (about 55 minutes)
  11. Remove the roast to a carving board to rest
  12. Use your hand blender, or the food processor or blender and puree the apple, onion cider juices
  13. Bring the puree to a boil, adjust seasonng to taste
  14. Reduce the heat to simmer and whisk in a knob of butter, reducing until you know it is a gravy-like sauce
  15. Slice the roast and plate individually or on a platter, laying down some sauce then the meat, then a run of sauce over the meat
  16. You can serve the remaining sauce in a boat