by Loves Food Loves to Eat
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Loves Food Loves to Eat's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
1 shallot- diced Ask a question about this ingredient
1 crisp red apple- chopped Ask a question about this ingredient
1 granny smith apple- chopped Ask a question about this ingredient
1 tablespoon finely diced fresh ginger Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
1/4 cup chicken broth Ask a question about this ingredient
1/2 cup fresh apple cider (plus 1/4 cup) Ask a question about this ingredient
1/2 cup white sugar Ask a question about this ingredient
1 teaspoon brown sugar Ask a question about this ingredient
1/2 cup water Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
2 tablespoons cider vinegar Ask a question about this ingredient
1/4 cup soy sauce Ask a question about this ingredient
1 2-3 pound pork loin roast- butterflied Ask a question about this ingredient
Preheat oven to 375 degrees F.
Ask a question about this stepIn a medium skillet, heat the olive oil over medium-high heat. Add the shallot, apples and ginger (and salt and pepper to taste). Saute until softened. Add chicken broth and ½ cup cider. Bring to a boil and remove from heat. Reserve liquid and set aside.
Ask a question about this stepFor caramel sauce, heat sugars, water, and reserved cider mix from apples in a skillet. Boil for 5 minutes, whisking (don't let it burn). Remove from heat and add butter, vinegar, and soy sauce. Transfer to sauce pan and simmer over low heat until ready to serve.
Ask a question about this stepsalt and pepper the pork loin. Spread the apple mixture down the pork and roll the pork over the mixture (like a jelly roll style). Roast the pork in a roasting pan for 60- 90 minutes or until thermometer reaches160 degrees F. Halfway through, baste with 1/4th cup cider. Let rest for 10 minutes, slice, and serve with caramel sauce
Ask a question about this stepThe apple and ginger flavors with the salty pork was delicious. I had difficulty rolling it into the tenderloin - either I don't know how to butterfly properly or I didn't have the patience to get it right - and it ended up being like a sandwich with the stuffing in the middle, but it was still quite good.
I love the contrasting flavors of tart Granny Smiths, sweet sugar, and salty soy sauce. This must be delicious!
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
The apple and ginger flavors with the salty pork was delicious. I had difficulty rolling it into the tenderloin - either I don't know how to butterfly properly or I didn't have the patience to get it right - and it ended up being like a sandwich with the stuffing in the middle, but it was still quite good.