Hard Cider Braised Pork Loin with Apples and Onion
Description
Use your slow cooker to make a tender, juicy braised pork loin. Pork and apples are the perfect marriage of tastes and flavors. It makes a delicious, warm and comforting dish for the cooler weather. Serve with your favorite sides.
Ingredients
2 lb. boneless pork loin, tied with butcher’s string
Kosher or sea salt, to taste
freshly ground black pepper, to taste
4 T. olive or vegetable oil, divided
1 medium yellow onion, chopped
2 -3 apples, any variety, skin on, cored sliced
22 oz. hard cider, local if possible (alcohol)
1 bunch fresh thyme sprigs, plus more leaves, for garnish
Directions
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Rub loin with 2 T. oil, salt and pepper.
Heat remaining oil until very hot, in a large heavy bottomed pot; brown pork on all sides. Remove pork from pot; set aside.
Add onions to the same pot; stir until softened and they get some color.
Place onions on the bottom of a slow cooker; place pork on top.
Pour cider to the hot pot; scrape up the brown bits from the bottom of the pot. This provides great flavor.
Thinly slice the unpeeled apples; place the apple slices around the pork. Pour the cider into slow cooker. Tuck in fresh thyme sprigs; cover. Cook on Low 6 hours.
Remove pork, onions, and apples to a platter; cover loosely with foil to keep warm.
Pour remaining liquid from the slow cooker into a saucepan; remove the thyme sprigs. Bring liquid to a boil; cook until gravy/sauce is reduced by about half, and slightly thickened, but not real thick. Taste; season to taste.
Remove butcher's string. Slice or shred the pork; place on a platter, along with the onions and apples.
Serve with the gravy/sauce. Garnish with fresh thyme leaves. Serve with egg noodles, potatoes of choice, couscous or polenta.
4 servings.