Pork Roast
1. In medium sauce pan, bring 2 cups cider, 1/3 cup salt, brown sugar, torn bay leaves, cloves and peppercorns to a boil. Rmove from heat and stir in 2 cups each water and cider. Cool to room temperature.
2. Place pork loin in a 2-gallon resealable plastic bag and pour in cooled cider solution. Allow meat to brine, refrigerated, for at least 8 hr or up to 1 day.
3. Preheat oven to 350 degrees. Finely chop garlic, 1 sprig rosemary and remaining whole bay leaf. Add remaining 1 tsp salt and ground pepper and mash into paste with flat side of knife.
4. Remove pork loin from brine and discard the liquid. Pat the pork loin dry and rub with garlic-herb mixture. Place in large roasting pan and scatter apples and onions around it.
5. Break remaining rosemary sprig into 4 pc and scatter them atop apples and onions. Transfer pan to oven and roast meat until internal temp reaches 160 degrees, about 1 hr 15min. Transfer pork loin to serving platter with all but 4 pieces each apple and onion. Allow meat to rest 15 min before slicing.
6. Place roasting pan with drippings and reserved apples and oinons on stovetop over medium heat and add remaining 1 cup cider plus 1 cup water. Cook, scraping browned bits from bottom of pan, until liquid is hot, about 2 min. Strain mixture into bowl, pressing liquid from solids. Set aside cider mixture; discard solids.
7. Return roasting pan to stovetop and melt butter over med-high heat. Sprinkle in flour and whisk until golden brown. Whisk in reserved cider mixture and continue to whisk until gravy is smooth. Serve hot alongside sliced pork, apples and onions.
Nutrition: 252 cal, 13g fat, 16 carb, 18g protein, 2g fiber
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 175 | ||
Calories from Fat: 30 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 6.1mg | 2 % | |
Sodium 37.9mg | 1 % | |
Potassium 304.2mg | 8 % | |
Total Carbohydrate 38g | 11 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 34.2g | ||
Protein 1.1g | 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. |
Calories per serving: 175
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