Pan seared loin of pork with derry apple relish recipe
Pan-Seared Loin of Pork with Derry Apple Relish recipeThis article was published by: Matthew
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
- 2-pound boneless loin of pork trimmed of excess fat and sinew
- 3 Tablespoons unsalted butter
- 1 onion, diced
- 1/4 cup all-purpose flour, seasoned with salt and pepper
- 1 Tablespoon safflower oil
- 2 Granny Smith apples, cored and sliced
- 1 rib celery, finely diced
- 1 teaspoon finely chopped sage
- 1/2 teaspoon chopped rosemary
- 1/4 teaspoon ground cinnamon
- 2 teaspoons orange zest
- 1-1/2 cups apple cider
- salt and freshly ground black pepper
- fresh basil leaves, for garnish
Slice pork into 8 equal pieces. In a heavy-bottomed skillet, over the medium heat, melt butter. Add onion and celery and sweat without coloring, about 2 minutes. Transfer to 2-quart casserole. Dust pork pieces with seasoned flour. In a skillet, over high heat, sear pork pieces on the oil. Remove. Arrange apples on top of onion in the casserole. Add the pork, mixed with the remaining ingredients. Bring to a boil. Cover, lower heat, and simmer, 1 hour. 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.
Reference: Pan seared loin of pork with derry apple relish recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 22 times, 1 visits today)