tart granny Smith apples are turned into gravy in this classic on comfort food favorite. Adding the hard cider gives the gravy richness and a little kick. When you take the time to caramelized vegetables or fruit, you bring out even more sugar and flavor. The deeper Brown the onions and apples get a more rich and flavorful your gravy will be. If you have some coarse ground mustard lying around, it will add an even more complex take to the gravy. If you have some spicy applesauce lying around, try a little on the side. There's no such thing as gilding of the Lily here.
Heat 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.
Remove 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.
Slice the pork loin roast and serve with the sauce. Makes four servings.