Pork Roast with Hard Cider Gravy
- 2 tablespoons unsalted butter, plus 1 tablespoon cold
- 2 1/2 pound pork loin roast, trimmed and tied
- Kosher salt and freshly cracked black pepper
- 1 onion, peeled and sliced
- 2 Granny Smith apples, cored and sliced
- 1 bottle, (12 ounces) hard cider, plus more as necessary
- Preheat oven to 375 degrees F.
- Heat a large Dutch oven over medium heat.
- When the pan is hot, add 2 tablespoons of butter.
- Season the pork generously with salt and pepper, to taste, and sear on all sides in the hot pan until golden brown; set aside.
- Add the onions and apples and season again with salt and pepper.
- Cook until they begin to caramelize, then pour in the hard cider and scrape the brown bits off the bottom of the pan.
- Bring to a simmer and nestle the browned pork roast back into the pan.
- Cover with a lid and put in the oven to braise until the internal temperature reaches 145 degrees F on an instant-read thermometer, 25 to 30 minutes.
- Remove the pork roast from the pot and transfer to a carving board; tent with foil to keep warm.
- Transfer the contents of the pot to a food processor or blender and puree, then return the puree to the pan.
- Bring to a boil, season with salt and pepper, to taste, then reduce the heat to low and add more cider if gravy is too thick.
- Add the remaining tablespoon of cold butter, whisking constantly as it melts.
- Remove from heat when the gravy is smooth and shiny and the butter is completely melted.
- Slice pork loin roast and arrange on a serving platter.
- Serve with sauce and enjoy!
unsalted butter, pork loin roast, kosher salt, onion, apples, hard cider
Taken from www.foodnetwork.com/recipes/claire-robinson/pork-roast-with-hard-cider-gravy-recipe.html (may not work)