Apple Cider Roasted Pork Loin
Author: 
Recipe type: Meaty
Serves: Serves 4 – 6
 
This is the dish featured on the cover of the book. It’s vintage and classy—a throw-down to the meals that nourish us, both literally and figuratively. It’s also loaded with an apple flavor and aroma that stirs something in my loins. Paired with fresh herbs, dried spices, and so much apple, it’s as if the farm—and those who produced the ingredients—are right there with us.
Ingredients
  • 1 ½ pounds pork loin
  • 2 cups Brussels sprouts, cleaned and halved
  • 2 cups chopped carrot (1-inch pieces)
  • 1 yellow onion, chopped (1 cup)
  • 2 celery sticks, chopped (½ cup)
  • 2 cups chopped waxy potatoes (1 ½-inch pieces)
  • 5 garlic cloves, peeled and smashed with the flat side of a knife
  • 2 tablespoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh rosemary leaves
  • 1 tablespoon extra-virgin olive oil
  • Coarse sea salt and freshly ground black pepper
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 2 tablespoons unsalted butter
  • 2 cups dry hard apple cider
Instructions
  1. Remove the pork loin from the fridge 30 to 45 minutes before you’re ready to cook it so the center isn’t supercold and it cooks evenly.
  2. When ready to cook, preheat your oven to 425°F.
  3. Mix together the Brussel sprouts, carrot, yellow onion, celery, potatoes, garlic, thyme, and rosemary in a roasting pan. Drizzle with the oil and season with salt and pepper to taste. Mix well.
  4. Bash the coriander seeds and cumin seeds with a pinch of salt in a mortar and pestle (or spice grinder). Spread out over a cutting board. Set aside.
  5. Gently pat the pork loin dry of any excess moisture, using a paper towel, and season all sides generously with sea salt and pepper. Roll the pork through the cracked spices, making sure all sides get evenly crusted.
  6. Set a sauté pan on medium-high heat. Add 1 tablespoon of the butter. When sizzling and hot, place the prepared pork loin in the center and sear well on all sides. Don’t worry if the meat is longer than the pan; just curve it so it fits. When well browned on all sides, place the pork on top of the prepared vegetables.
  7. Deglaze the sauté pan with the apple cider, scraping any stuck-on bits off the bottom, and allow to reduce by about half. Gently pour over the meat, cover the roasting pan, and place in the oven. Roast for 30 minutes. At that mark, remove the lid and roast for a further 15 to 20 minutes, until cooked through and the internal temperature of the meat at its thickest area reads 145°F.
  8. Remove the roasting pan from the oven. Set the meat on a wire rack and cover with tinfoil to rest for 20 minutes, and transfer the veg to a serving platter. Cover to keep warm.
  9. While the meat rests, pour the drippings into the original sauté pan. Place over medium-high heat and reduce to about ½ cup of liquid. If your pork didn’t have a lot of drippings, you may not need to reduce it too much. Stir in the remaining tablespoon of butter and season to taste.
  10. Cut the pork into ¼ to ½ inch-thick slices and serve with the roasted veg and sauce. Enjoy!
Notes
Tipsy Tip
If you really want to play up the apples in this recipe, sauté a few apple slices as the meat rests. Place 1 tablespoon of butter in a small frying pan over medium-high heat. When sizzling, toss in cored, ½ -inch-thick apple slices and warm through—you may even get a bit of caramelization happening on them. Serve alongside the sliced pork loin and sauce.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/cookbook-corner-cooking-with-cocktails-by-kristy-gardner/