Pork roast with hard cider gravy
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- 2 tablespoons +1 tablespoon cold unsalted butter
- one pork loin roast, 2 1/2 pounds, trimmed and tied
- kosher salt and freshly cracked black pepper to taste
- one onion, peeled and sliced
- two granny smith apples, cored and sliced
- one bottle, hard cider plus more as needed, 12 ounces
1preheat oven to 375°.
2Heat a large Dutch oven over medium heat. When it's hot, add 2 tablespoons butter. Season the pork generously with salt and pepper and sear it on all sides in a hot pot until Golden Brown. Remove and set aside. Add the onion and apples to the pot, season with salt and pepper, and cook until they begin to caramelized. Pour in the hard cider and scrape the browned bits off the bottom of the pot. Bring to a simmer and nestle browned pork roast back in the pot. Cover with a lid and place in the oven to braise until the internal temperature reaches 145° on a meat thermometer, 25 to 30 minutes.
3Remove the pork roast from the pot and transfer to carving board. Tent with foil to keep warm. Transfer the contents of the pot to a food processor or blender and purée. Return the puree to the pot. Bring to a boil, season with salt and pepper, then reduce the heat to low. Add more cider if the gravy is too thick. Add the remaining tablespoon cold butter, whisking constantly as it melts. Remove from the heat when the gravy is smooth and shiny and the butter is completely melted.
4Slice the pork loin roast and serve with the sauce. Makes four servings.