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Name: Braised Pork with Apples
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 c Whole Milk; 4 Imported bay leaves; Sea salt and freshly ground; 1 ts Dried; 1 Boneless pork loin; about 3; 2 ts olive oil; 1 Clove garlic; peeled, cut in; 1 Generous tbsp. fresh thyme; 1 lb Onions; peeled and thinly; 2 ts Unsalted butter; ; sliced

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INGREDIENTS

4 c Whole Milk
4 Imported bay leaves
Sea salt and freshly ground
1 ts Dried
1 Boneless pork loin; about 3
2 ts olive oil
1 Clove garlic; peeled, cut in
1 Generous tbsp. fresh thyme
1 lb Onions; peeled and thinly
2 ts Unsalted butter
; sliced

Servings

INSTRUCTIONS

MMMMM-----------------INGREDIENTS FOR THE APPLES---------------------- 2 lb Tart cooking apples; peeled -quartered ; and cored 2 tb Water; up to 4 Sugar; to taste optional 1 Good-size bunch watercress * tart cooking apples, such as Stayman, McIntosh, or Gravenstein Heat the butter and the oil in a large heavy saucepan or flameproof baking dish over medium-high heat until it is hot but not smoking. Add the pork loin and brown it on all sides, about 2 minutes per side. Remove the pork from the pan and reduce the heat to medium. Add the onions and cook, stirring frequently, until they are golden and softened, 10 to 12 minutes. Heat the milk with 2 of the bay leaves in a medium-size pan over medium heat until it is steaming and small bubbles have formed around the edges. Be careful not to boil the milk. Cover and keep hot over low heat. On a cutting board, mince the thyme and the garlic together so they are well combined. When the pork is cool enough to touch, rub it all over with the garlic and thyme mixture. Season it generously with salt and pepper, and return it to the pan with the onions. Remove the bay leaves from the hot milk, and pour the milk over the pork. Add the remaining 2 bay leaves to the pan, cover, and bring to a simmer over medium heat. Reduce the heat to low and cook at a slow simmer until the pork is tender but still slightly pink in the center (on a meat thermometer, 145 to 150 degrees F), about 1 hour. Turn it occasionally to be sure it cooks evenly. While the pork is cooking, place the apples in a pan with 2 tablespoons water, cover, and bring to a boil over medium-high heat. Reduce the heat to medium and cook, stirring occasionally, until the apples are tender but still have some texture, about 20 minutes. Add 2 tablespoons or so additional water if necessary to keep the apples from sticking. They should be cooked to a chunky puree. Season with sugar, if desired, and keep warm over low heat. Transfer the pork to a warmed platter, leaving behind the onions and the cooking liquid. Cover the pork loosely with aluminum foil to keep it warm. How to Prepare The Soup: Discard the bay leaves, and puree the onions and liquid in a food processor or blender to make a soup. Taste for seasoning, reheat quickly, and serve as the first course. To serve the pork, cut it into thick slices. Line a warmed serving platter with the watercress, arrange the pork slices on top and surround them with the apples. Serve immediately. Copyright credit: 1996 by Susan Loomis ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster br Barb at PK

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Braised Pork with Apples

4 c Whole Milk
4 Imported bay leaves
 Sea salt and freshly ground
1 ts Dried
1 Boneless pork loin; about 3
2 ts olive oil
1 Clove garlic; peeled, cut in
1 Generous tbsp. fresh thyme
1 lb Onions; peeled and thinly
2 ts Unsalted butter
 ; sliced

MMMMM-----------------INGREDIENTS FOR THE APPLES----------------------      2 lb Tart cooking apples; peeled           -quartered           ; and cored      2 tb Water; up to 4           Sugar; to taste optional      1    Good-size bunch watercress   * tart cooking apples, such as Stayman, McIntosh, or Gravenstein    Heat the butter and the oil in a large heavy saucepan or flameproof  baking dish over medium-high heat until it is hot but not smoking.  Add the pork loin and brown it on all sides, about 2 minutes per  side. Remove the pork from the pan and reduce the heat to medium. Add  the onions and cook, stirring frequently, until they are golden and  softened, 10 to 12 minutes.    Heat the milk with 2 of the bay leaves in a medium-size pan over  medium heat until it is steaming and small bubbles have formed around  the edges. Be careful not to boil the milk. Cover and keep hot over  low heat.    On a cutting board, mince the thyme and the garlic together so they  are well combined.    When the pork is cool enough to touch, rub it all over with the  garlic and thyme mixture. Season it generously with salt and pepper,  and return it to the pan with the onions. Remove the bay leaves from  the hot milk, and pour the milk over the pork. Add the remaining 2  bay leaves to the pan, cover, and bring to a simmer over medium heat.  Reduce the heat to low and cook at a slow simmer until the pork is  tender but still slightly pink in the center (on a meat thermometer,  145 to 150 degrees F), about 1 hour. Turn it occasionally to be sure  it cooks evenly.    While the pork is cooking, place the apples in a pan with 2  tablespoons water, cover, and bring to a boil over medium-high heat.  Reduce the heat to medium and cook, stirring occasionally, until the  apples are tender but still have some texture, about 20 minutes. Add  2 tablespoons or so additional water if necessary to keep the apples  from sticking. They should be cooked to a chunky puree. Season with  sugar, if desired, and keep warm over low heat.    Transfer the pork to a warmed platter, leaving behind the onions and  the cooking liquid. Cover the pork loosely with aluminum foil to keep  it warm.    How to Prepare The Soup:    Discard the bay leaves, and puree the onions and liquid in a food  processor or blender to make a soup. Taste for seasoning, reheat  quickly, and serve as the first course.    To serve the pork, cut it into thick slices. Line a warmed serving  platter with the watercress, arrange the pork slices on top and  surround them with the apples. Serve immediately.    Copyright credit: 1996 by Susan Loomis    ? 1997 Lifetime Entertainment Services. All rights reserved.    MC formatted using MC Buster br Barb at PK

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Nutrition

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Serving Size: 1 Serving (126g)
Recipe Makes: 6 servings

Calories: 164
Calories from Fat: 154 (94%)

Amt Per Serving		% DV

	Total Fat 17.1g	23 %
	Saturated Fat 10.5g	53 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 0.7g
Cholesterol 44.8mg		14 %
Sodium 18.4mg		1 %
Potassium 67.7mg		2 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 1.9g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 164

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