CIDER-BRAISED PORK LOIN WITH APPLES

CIDER-BRAISED PORK LOIN WITH APPLES image

Yield 10 servings

Number Of Ingredients 20

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5 pounds pork roast, boned
3 cloves garlic,slivered
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon salt
1/4 teaspoon ground pepper
flour
2 tablespoons oil
1 large onion, coarsely chopped
stalk celery, coarsley chopped
3 cloves garlic
4 tablespoons flour
3 cups beef broth
2 cups apple cider
1/4 cup applejack
2 teaspoons of dried bouquet garni or Bouquet Garni
2 teaspoons Dijon mustard
6 Granny Smith apples, cored and sliced

Steps:

Make small slits in the pork and insert the sliced garlic. In a small bowl combine the sage, marjoram, thyme, rosemary, salt and pepper and rub into the bone side of pork. Cover and chill OVERNIGHT. Dredge pork in flour and brown in oil over moderately high heat. Transfer pork to plate and drain off all but 1 tablespoon of fat. Add onion, celery, garlic and cook until onion is softened. Sprinkle vegetables with flour and cook stirring for 3 minutes. Add stock, cider, applejack, and bouquet garni. Bring to a boil and add pork. Braise pork covered in 325° oven for 1 hour. Remove lid and cook for 20 minutes more. Transfer pork to plate and strain liquid reserving Bouquet Garni. Return pork to pan along with Bouquet Garni and liquid, add apples and cook uncovered for 30 minutes. Baste occasionally. Transfer pork and apples to platter. Discard Garni. Reduce liquid until thickened slightly and stir in mustard. BOUQUET GARNI; 1/2 teaspoon thyme, 1/2 teaspoon rosemary, 1/2 teaspoon marjoram, 1/2 teaspoon sage, 1 bay leaf, 6 parsley stems, 2 cloves. Wrap in cheese cloth