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| General Category : Main Course |
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| Food Group : Meat-Pork, Fruits |
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| Preparation Method : Roast |
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| Apples and autumn are synonymous in Quebec, and here they form the base for a wonderful harvest pork roast. Look for rib-end pork loin roast, which is not as lean and therefore juicier than centre-cut pork loin; try to avoid "seasoned" pork, which is injected with brine and, unfortunately, becoming common in supermarkets. Use apples that hold their shape well, such as Cortland, Spartan or Northern Spy. |
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Ingredients
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8 shallots |
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3 tbsp (45 mL) butter |
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16 cloves garlic, peeled |
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4 lb (2 kg) boneless pork loin roast |
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1 tsp (5 mL) salt (approx) |
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1/2 tsp (2 mL) pepper |
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3 cups (750 mL) apple cider |
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3 tbsp (45 mL) cider vinegar |
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3 star anise |
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1 cinnamon stick |
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1 bay leaf |
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1 tsp (5 mL) ground ginger |
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1/2 tsp (2 mL) ground cloves |
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4 apples, peeled, cored and quartered |
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2 tsp (10 mL) brown sugar |
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1/3 cup (75 mL) whipping cream |
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Preparation
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Peel shallots, leaving root end intact. In large skillet over medium heat, melt 2 tbsp (30 mL) of the butter; sauté shallots and whole garlic cloves until lightly browned, about 5 minutes. Using slotted spoon, transfer shallots and garlic to bowl; set aside. Sprinkle pork with ½ tsp (2 mL) of the salt and pepper.
In same skillet over medium-high heat, brown pork on all sides, about 5 minutes. Transfer pork to roasting pan. Add cider, cider vinegar, star anise, cinnamon, bay leaf, ginger, cloves and remaining salt to skillet; bring to boil, scraping up any brown bits. Pour into roasting pan. Cover with parchment paper; roast in 350°F (180°C) oven for 45 minutes. Remove parchment paper; surround roast with shallots and garlic, pouring any juices into pan. Roast, uncovered, until thermometer inserted in centre of roast reads 160°F (70°C), 45 to 60 minutes.
Meanwhile, melt remaining butter in large skillet over medium heat; add apples and sprinkle with sugar and pinch of salt. Fry, turning apples occasionally, until golden brown, about 15 minutes. Set aside; keep warm.
Transfer roast to serving platter, surround with apples, shallots and garlic; tent with foil. Strain off fat from pan juices; over high heat, reduce pan juices to about 1 cup (250 mL), 5 to 10 minutes. Remove bay leaf and whole spices, if desired; stir in cream and bring to boil. Serve with roast.
Makes 8 servings.
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Nutritional information
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| Per serving: about 556 cal, 44 g pro, 30 g total fat (12 g sat. fat), 28 g carb, 2 g fibre, 148 mg chol, 430 mg sodium. % RDI: 3% calcium, 17% iron, 9% vit A, 8% vit C, 7% folate. |
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Source
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Homemakers Magazine: October 2004
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