Pan Seared Loin of Pork with Apple Relish
From grizzlybear 17 years ago
- 60 minutes to make
- Serves 4
Celery has been cultivated since the seventeenth century. Legend has it that the wearing a wreath of its leaves on one's head prevented hangovers.
Ingredients
- 2-pound boneless loin of pork trimmed of excess fat and sinew shopping list
- 3 tablespoons unsalted butter shopping list
- 1 onion, diced shopping list
- 1/4 cup all-purpose flour, seasoned with salt and pepper shopping list
- 1 tablespoon safflower oil shopping list
- 2 granny smith apples, cored and sliced shopping list
- 1 rib celery, finely diced shopping list
- 1 teaspoon finely chopped sage shopping list
- 1/2 teaspoon chopped rosemary shopping list
- 1/4 teaspoon ground cinnamon shopping list
- 2 teaspoons orange zest shopping list
- 1 1/2 cups apple cider shopping list
- salt and freshly ground black pepper shopping list
- fresh basil leaves, for garnish shopping list
How to make it
- 1. Slice pork into 8 equal pieces.
- 2. In a heavy-bottomed skillet, over the medium heat, melt butter. Add onion and celery, sweat, without coloring, 2 minutes. Transfer to 2-quart casserole.
- 3. Dust pork pieces with seasoned flour.
- 4. In a skillet, over high heat, sear pork pieces on the oil. Remove.
- 5. Arrange apples on top of onion in the casserole. Add the pork, mixed with the remaining ingredients.
- 6. Bring to a boil. Cover, lower heat, and simmer, 1 hour.
- Presentation:
- Transfer the pork, apple, and onions to a serving platter. Reduce the cooking liquid by half. Strain and pour over the pork. Garnish with fresh basil leaves.
People Who Like This Dish 2
- jenniferbyrdez Kenner, LA
- wynnebaer Dunnellon, Florida
- grizzlybear CA
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The Rating
Reviewed by 1 people-
Yum. Needing the wreath now. Are you coming to the party?
jenniferbyrdez
in kenner loved it
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