Braised Pork Loin with Apples and Onions
Total time: 1 hour 45 minutes
Apples are traditional with pork, and the flavors, obviously, work well. Calvados is apple brandy but regular brandy or white wine will work. We use a bit of apple juice during the winter so, I buy a 6-pack of small juices to have on hand. Each one is about 8oz.
- 1 pork loin roast, 24oz (720gr)
- 1 large onion, sliced or 2 small
- 1 large cooking apple Golden Delicious
- 1/4 cup (2oz, 60ml) Calvados, brandy or white wine
- 1/2 cup (4oz, 120ml) apple juice
- 1/2 cup (4oz, 120ml) chicken stock
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1 tbs olive oil
- 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs apple juice
- In heavy pot or oven with tight-fitting lid, brown pork in olive oil for about 10 minutes.
- After turning pork, add sliced onions around the side.
- Add Calvados, juice, stock and herbs, turn heat to low, cover and braise for 45 minutes.
- Peel apple, cut into quarters and cut out core. Cut each quarter into 3 or 4 slices and add to onions.
- Cover pork and cook for 30 - 40 minutes longer or until done. Pork is done at an internal temperature of 145F (62C). If you don't have a thermometer, cut a slit in the center and look, slightly pink is okay.
- Remove pork, onions and apples to a platter, cover to keep warm.
- Turn heat up under pot, dissolve cornstarch in juice and stir into pan to thicken.
- Slice pork and serve, sauce on the side.