Nov 1, 2010

Fall Food is THE BEST! (Pork Loin with Carmelized Onion Apple Cider Gravy)

     Fall food is my favorite.  Homey, comforting, seasonal and delicious it embodies everything I love about cooking.
     Yesterday was Halloween and I worked most of the day but I wanted to cook something that was full of fall flavor, but wouldn't take too long since we were getting a ton of little ghosties and goblins at our door, and it took both of us to control the pirate when kids came to the door:

     He gang busted out the first time kids came to the door and licked a little princess all over.  Lucky for me her parents just laughed  and it was a good laugh, but let me tell you after that I was totally scared he would do it again!

Pork Loin
2 sprigs rosemary leaves, roughly chopped

2 sprigs sage, roughly chopped
Extra-virgin olive oil
pork loin
1 large onions chopped
2 C. Apple Cider
vegetable broth
        Preheat the oven to 425 degrees F.
In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste on the outside of the pork loin and put in roasting pan. Add 1 cup of Apple cider.  Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, Add vegetable broth if  too much of the apple cider has cooked down.
       Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the gravy.
      Let the pork rest for at least 15 minutes before carving. When ready to carve cut into thin slices.

Apple Cider Gravy
I Tbsp. butter
1 large onion cut in slivers
1 Tbsp. flour
1 1.2 cups reserved apple cider/broth
salt and pepper to taste.
1 Tbsp. Apple Butter
     Heat the pan on medium high heat until butter is melted. Add the onion slices and stir to coat the onions with the butter. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. Once onions have reached a caramel color, sprinkle flour over and mix in until onions are coated and you can't see the flour.  Pour in apple cider/broth mixture and turn up to high heat.
Still on a high heat, reduce the cider by half stirring all the time scraping the goodness from the bottom of the pan. Once the gravy has thickened add salt and pepper to taste and finish with the apple butter for an extra apple taste!
     I loved this recipe. It was super easy and combined some of the best flavors of fall.  The next time I make it I am going to make a pot of garlic mashed potatoes to go with it so that I have something else to put the delicious gravy on!!!


Lea Woodard said...

Hmmm, sounds like it could be good. But you know me, I'm not a big meat/fruit girl.

Faith said...

It's not really fruity. It just adds a really good depth.
Regardless the pork is amazing!