by Loves Food Loves to Eat
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1 tablespoon
olive oil
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1
shallot- diced
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1
crisp red apple- chopped
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1
granny smith apple- chopped
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1 tablespoon
finely diced fresh ginger
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salt and pepper to taste
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1/4 cup
chicken broth
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1/2 cup
fresh apple cider (plus 1/4 cup)
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1/2 cup
white sugar
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1 teaspoon
brown sugar
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1/2 cup
water
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2 tablespoons
butter
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2 tablespoons
cider vinegar
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1/4 cup
soy sauce
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1
2-3 pound pork loin roast- butterflied
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Preheat oven to 375 degrees F.
Ask the hotline about this step!In 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 the hotline about this step!For 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 the hotline about this step!salt 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 the hotline about this step!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.
I love the contrasting flavors of tart Granny Smiths, sweet sugar, and salty soy sauce. This must be delicious!
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
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.