Dijon Rstd Loin Pork with Apple Cider Sauce
Yield
12 servingsPrep
15 minCook
2 hrsReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
sage leaves
dried |
*
|
| ⅓ | cup |
coriander
crushed |
*
|
| ⅛ | cup |
olive oil
|
|
| 5 | lb |
pork loin
trimmed, boned, rolled, tied |
*
|
| 1 ½ | cups |
madeira wine
|
* |
| 4 ½ | cups |
apple cider
|
*
|
| 2 | Tbls |
olive oil
|
*
|
| ¾ | cup |
dijon mustard
|
|
| 3 ¼ | Lbs |
apples
macintosh or granny, sliced |
*
|
| ⅓ | cup |
evaporated milk
|
|
| 1 ½ | Lbs |
onions
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sage leaves
dried |
*
|
| 79 | ml |
coriander
crushed |
*
|
| 3E+1 | ml |
olive oil
|
|
| 5 | lb |
pork loin
trimmed, boned, rolled, tied |
*
|
| 355 | ml |
madeira wine
|
* |
| 1.1 | l |
apple cider
|
*
|
| 2 | Tbls |
olive oil
|
*
|
| 177 | ml |
dijon mustard
|
|
| 3.3 | Lbs |
apples
macintosh or granny, sliced |
*
|
| 79 | ml |
evaporated milk
|
|
| 1.5 | Lbs |
onions
|
*
|
Directions
Preheat the oven to 375℉ (190℃). Rub the pork loin with sage and coriander.
Heat the first measure of olive oil in a large, heavy skillet. Sear the roast in the olive oil.
Transfer the roast to a baking rack in a baking pan.
Bake to an internal temperature of 150 degrees (about 1½ hours).
Remove from the oven. Keep warm.
Sear the apples and onions in the second measure of olive oil.
Deglaze the skillet with the Madeira. Add the apple cider, mustard and evaporated milk.
Cook, stirring frequently, until reduced by 50%. Slice the pork into serving size portions.
Spoon sauce over. Dress with apples and onions. Garnish with fresh sage.
