Apple-Braised Pork Pot Roast

• Pork Preparation
• 1 pork loin (abt 3 pounds)
• 3 Tbsp chopped fresh sage leaves
• 3 Tbsp sliced garlic cloves
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 2 Tbsp. EV olive oil
• Sauce Preparation
• 3 small tart apples (Granny Smith) core and dice
• 2 medium onions, diced
• 3 ribs celery, diced
• 1 Tbsp tomato paste
• 1/4 cup flour
• 1 cup dry white wine
• 2 cups apple cider
• 3 fresh sage leaves
• Vegetable Preparation
• 4-6 small tart apples
• 2 cups (2 medium) sweet potato, peeled, cubed
• 2 medium parsnips, peeled, diced
• Sage leaves for garnish

1. Preheat oven: 325 degrees F.
2. Trim exterior fat from roast. Pat pork dry. Cut 1 inch deep slits into meat.
3. Combine sage, garlic, 1 tsp salt and 1 tsp pepper. Stuff the slits with the sage mixture. Season the roast with salt and pepper.
4. Heat oil in a large, ovenproof pot over medium-high heat. Sear roast on all sides until well browned, 8-10 minutes. Transfer to a platter.
5. In the same pot used to brown the pork, saute the diced apple, onions, and celery until the onions soften, about 5 minutes, stir often. Add tomato paste; stir until it starts to brown on bottom of the pot. Stir in flour.
6. Deglaze the pot with the wine, scraping up any browned bits. Stir in cider and 3 sage leaves; bring liquid to a boil; return seared roast to pot. Cover pot and place in the oven; braise for 2 hours.
7. Remove the pot from the oven. Transfer the roast to a platter. Strain sauce discarding apples and vegetables. Return sauce and roast to the pot. Cover pot; return roast to the oven.
8. Cook roast for another hour. Score 4-6 apples around their circumference with a knife, being careful to cut only the skin of the apples. Add apples, sweet potatoes, and parsnips to the pot. Cover; cook until meat is fork tender, about 30-45 minutes.
9. Prepare noodles.
10. Transfer roast , apples, and vegetables to a platter; using a fork, break meat into pieces. Bring sauce to a simmer; skim off the discard any fat. Season sauce with salt and pepper.
11. To serve, arrange pork, apples, and vegetables on a platter over buttered noodles. Spoon sauce over meat. Garnish with remaining sage leaves, if desired.

preparation, pork loin, sage, garlic, kosher salt, ground black pepper, olive oil, tart apples, onions, celery, tomato, flour, white wine, apple cider, sage, vegetable preparation, tart apples, sweet potato, parsnips

Taken from www.epicurious.com/recipes/member/views/apple-braised-pork-pot-roast-50119596 (may not work)