Pan seared loin of pork with derry apple relish recipe

Pan-Seared Loin of Pork with Derry Apple Relish recipe

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Recipe intro

This recipe for pan-seared loin of pork with Derry apple relish is a delightful combination of tender pork and tangy apple flavors. The pork loin is seared to perfection, creating a crispy exterior while maintaining its juicy interior. The Derry apple relish adds a burst of sweetness and acidity, perfectly complementing the savory pork. This dish is a crowd-pleaser and can be enjoyed as a main course for any special occasion or family gathering.

Keywords: pan-seared, loin of pork, Derry apple relish, crispy, tangy

Pan seared loin of pork with derry apple relish recipe details

Pan seared loin of pork with derry apple relish recipe, recipe Rating: 4.8
Number of votes:128

Ingredients

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

Instructions:

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.

Serves:4