Post by AgeOfEnlightenmentSCP on Nov 6, 2011 15:37:27 GMT -5
1 Pork Loin 1 Sweet Onion, diced. 3 to 4 large garlic cloves, minced. 1/4 cup apple butter 1 cup apple cider 1 tsp apple cider vinegar 1 tbsp dried thyme 2 tbsp unbleached flour 2 tbsp vegetable oil salt & fresh ground black pepper to taste
1. Pre-heat oven to 300 degrees F
2. Pre-heat dutch oven w/ 2 tbsp vegetable oil until the oil just starts to smoke.
3. Coat roast w/ your salt, pepper, and thyme, and sear pork roast on all sides in dutch oven, cover and place in oven for about 18 to 22 minutes per pound of porkloin.
4. Take two to three tbsp of drippings from the roasting pan, and use it to saute the chopped onion until just soft (4 to 6 minutes on med- high heat, stirring frequently), add minced garlic and saute about 1 more minute.
5. Use about 1 tbsb of your flour to make a roux.
6. For the liquid to make the gravy / sauce- you're going to use the apple cider blended w/ the apple butter. Add it to your sauted onion / garlic roux and bring to a boil stirring constantly. Add flour to thicken- for best results, use a splash of your cider and blend it with your remaining flour and add it sparingly giving the sauce a minute to come back to bubbly and stirring to see how thick it gets.
For a side- try some fresh green beans like this:
cook two strips of bacon until they are just about to start getting crispy; add about a half cup of diced sweet onion to the bacon (& drippings- do not drain) and saute, add your fresh green beans & saute them for about 5 minutes, stirring constantly, add about a half cup of water and slap a lid on it and let it simmer about 10 to 15 minutes for al-dente or 30 minutes or longer if you like your green beans cooked to death.
For a starch, I like my very own home-made mashed potatoes, but that recipe doesn't go out to anyone. Sorry.