CIDER GLAZED PORK
Steps:
- 1. Adjust oven rack to middle position and heat oven to 375. 2. Pat pork dry and season with salt and pepper. Heat 1 Tbsp oil in large skillet over medium-high heat until just smoking. Place pork loin, fat side down, in skillet and cook, turning several times, until browned, 8-10 minutes. Transfer pork, fat side down, to 9X13 pan and roast until it registers 85 degrees, about 25 minutes. 3. While pork roasts, cook remaining oil and shallots in empty skillet over medium heat until golden brown, 3-5 minutes. Increase heat to high, add cider, apple butter, bay leaf and thyme and bring to boil. Cook until thickened, about 8 minutes. 4. After pork has roaste 25 minutes, pour glaze over pork and, using tongs, roll to coat with glaze. Cook until temperature registers 145 degrees, about 20-30 minutes. Turn once halfway through to recoat with glaze. 5. Transfer pork to cutting board, tent with foil, and let rest 20 minutes. Transfer glaze to small saucepan and whisk in vinegar. Keep warm over low heat. 6. Slice roast into 1/4-inch slices, transfer to serving platter. Pour accumulated juices into glaze. Spoon glaze over pork. Serve, passing remaining glaze at table.
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