Cider-Braised Pork Loin with Carrots and Onion
- Yield 6 servings
- Prep 15 mins
- Cook 85 mins
Boneless pork loin is slow-cooked in sweet cider until juicy and tender.
If using fresh sage and thyme, triple the amount to 1 Tablespoon each.
- 1 tablespoon vegetable oil
- -- (2-pound) boneless pork loin
- 2 medium onions, vertically sliced (about 2-1/2 cups)
- 4 medium carrots, cut diagonally into 1/4-inch slices (about 1 1/2 cups)
- 2 stalks celery with leaves, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried rubbed sage
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon coarsely ground black pepper
- 1 cup apple cider
- Heat oil over medium-high heat in a Dutch oven. Add pork and cook until well-browned on both sides. Remove to a plate. Add onions, carrots and celery to pan; cook over medium heat, stirring occasionally, 10 minutes or until onions are tender. Stir in garlic, sage, thyme, salt and pepper.
- Return pork and any juices to Dutch oven and pour cider over top. Cover and simmer, basting occasionally, 1 1/4 hours or until temperature on meat thermometer inserted in middle reaches 150F. Remove roast from pan and let rest 10 minutes. Slice pork and serve with vegetables and pan sauce.
Recipe by Jean Kressy