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.

 Ingredients:

• 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

 Instructions:

• 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.