braised pork loin

This braised pork loin with rosemary is a simple and elegant Sunday supper. Pork loin is studded with rosemary, then braised in wine until tender.

Braised Pork Loin with Rosemary

rosemary

pork loin, boned

salt and black pepper

unsalted butter

olive oil

garlic clove, crushed

onion, chopped

dry white wine,

white wine vinegar

Dijon mustard

Season

Cut or snip 1 sprig of rosemary into 1-inch (25-mm) sections and stick the cut rosemary sprigs into the meat at even intervals and tie the pork neatly with kitchen twine. Season the pork with salt and pepper. Remove the needles from the second sprig.

Sear

In a large braising pan or Dutch oven over medium heat, warm the butter and 4 tablespoons oil. Add the pork and cook, turning frequently, until golden brown on all sides, about 10 minutes. 

Braise

Add the garlic, onion, remaining rosemary, wine, salt, and pepper, cover, and gently simmer until tender, 1 to 1 1/2 hours.

Rest

Transfer the pork to a plate, loosely cover it, and let it rest for 10 minutes.

Stir

Stir the vinegar, 2 tablespoons oil, mustard, and a pinch of pepper into the cooking juices left in the pan. (If the cooking juices seem a little thin, first then let them simmer gently, uncovered, until reduced slightly and then add the vinegar, oil, mustard, and pepper.) Taste and adjust the seasoning accordingly.

Serve

Remove the kitchen twine from the pork, carve the meat into fairly thick slices, and place in a warm serving dish. Pour the sauce over the meat and serve. Originally published April 2, 2018.

Oven-Braised Pork Loin with Apples & Onions

lbs pork loin roast

apples (firm)

onions

sweet apple cider

bouillon

Tbsp cooking oil

tsp black pepper

salt (or

parsley (chopped)

If using a clay baker, soak it in water for at least 15 minutes.

Preheat the oven to 350F.

Peel and cut onions into small wedges.

Peel, core and cut the apples into 1/2&quot; cubes.

Heat oil in a skillet. Sprinkle the loin with salt and pepper. Sear the meat on all sides over fairly high heat, about 5 minutes per side or until golden brown. Remove the meat from the pan and set it aside.

In the same skillet, over high heat, quickly brown the onions for about 2-3 minutes, stirring every 15-20 seconds.

Spread the apples and onions on the bottom of the clay baker or Dutch oven. Place the pork loin on top. Crumble bouillon cube all over the meat and apple/onion mix. Pour in the cider and cover with a lid.

Braise in the preheated oven for 1 hour and 20 minutes. Do not open the oven until the time is up.

Carefully take the clay baker/Dutch oven out of the oven, place it on a cooling rack or on top of the stove, and let the dish rest for 10 minutes without opening it.

Transfer the roast to a large cutting board, slice into 1&quot; - 1/25&quot; slices and serve right away sprinkled with chopped parsley and topped with pot juices with onions and apples.

Impressed my wife and another friend with the results of your recipe.  In the past I've had disappointing results using different methods. 
I'm confident this method is nearly foolproof.  Thank you

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