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Ingredientes
- 1 (5 lb) pork loin roast, with rib bones attached, back bone removed
- extra-virgin olive oil
- 1 handful fresh sage leaves, chopped
- 1 handful fresh thyme leaves, chopped
- kosher salt and freshly ground black pepper
- 2 Tbsp all-purpose flour
- 1 (12-oz) bottle hard cider
- 1 cup chicken broth
- 8 gala apples
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 1 large corn muffin, crumbled (about 1/2 cup)
- 1/2 cup golden raisins
- 6 fresh sage leaves, coarsely copped
- 2 garlic cloves
- 1/4 cup dark brown sugar
- 1 cup hard cider
Direcciones
- Preheat the oven to 375 degrees F.
- Place the pork roast in a roasting pan with the ribs facing up.
- In a small bowl, mix the olive oil with the sage and thyme to flavor the oil.
- Brush the whole pork roast with the herb bath and season with a generous amount of salt and pepper.
- Roast the pork loin for 2 1/2 hours, until the meat is crackled. (Put the apples in the oven along with the pork roast in te last half hour of cooking).
- Remove the pork roast to a cutting board and let it rest for 15 minutes before carving.
- Make the gravy: Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until light-brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick; taste and check for salt and pepper.
- To make the apples: Core apples with an apple corer, making a good size cavity to hold the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, 3 Tbsp of brown sugar, salt, and pepper. Spoon the stuffing into the apples. Stand them up, side by side, in a baking dish and sprinkle the tops with the remaining 1 Tbsp brown sugar. Pour the cider around the apples and bake 30 to 35 minutes at 375F, until soft when pierced with a knife.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 8 servings | |
| Calories 394 | |
| Calories from Fat 166 | 42% |
| Total Fat 18.58g | 23% |
| Saturated Fat 8.05g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 156mg | 7% |
| Potassium 715mg | 20% |
| Total Carbs 25.53g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 20.25g | 14% |
| Protein 30.53g | 49% |
