Roasted Pork Loin with Cider and Chunky Applesauce Recipe

Roasted Pork Loin with Cider and Chunky Applesauce

• Difficulty: Easy
• Servings: 6
• Nutritional Information (per serving, 1 of 6 servings): Calories 1805; Total Fat 140 g; Saturated Fat 54 g; Carbohydrates 63 g; Dietary Fiber 7 g; Sugar 47 g; Protein 72 g; Cholesterol 318 mg; Sodium 2244 mg
• Time: Total: 1 hr 30 min; Prep: 20 min; Rest: 15 min; Cook: 55 min

Ingredients

• 2 sprigs fresh rosemary, leaves roughly chopped
• 2 sprigs fresh sage, leaves roughly chopped
• 2 cloves garlic, crushed
• Pinch of crushed red pepper
• Kosher salt
• Extra-virgin olive oil
• 1 (6-chop) pork rib roast
• 2 large onions, sliced
• 1 bundle fresh thyme, tied with kitchen twine
• 3 bay leaves
• 2 quarts apple cider, divided
• Chunky Applesauce (recipe below)

Chunky Applesauce Ingredients

• 3 tablespoons butter
• 4 Granny Smith apples, peeled, cored, and cut into 1/2-inch chunks (toss with lemon juice if not cooking immediately)
• 1 1/2 cups reserved cider from the pork roasting pan
• 1/4 cup apple cider
• 1 pinch ground cinnamon
• 1/4 cup heavy cream
• 1/2 cup walnuts, toasted and roughly chopped

Instructions

1. Preheat the oven to 425F and ignite your passion for flavorget ready for a tender, aromatic pork masterpiece that'll impress every diner!
2. In a food processor, blend the chopped rosemary, sage, garlic, crushed red pepper, a generous pinch of kosher salt, and enough olive oil to form a vibrant paste. Slather this fragrant mixture generously over the pork rib roast for an irresistible herb-infused crust.
3. Toss the sliced onions with olive oil and salt, then scatter them in the base of a roasting pan. Nestle in the thyme bundle, bay leaves, and two-thirds of the apple cider. Crown with the pork and roast until it boasts a gorgeous golden crust (20-25 minutes). Stir onions and cider occasionally to avoid burning, splashing in more cider as neededyour kitchen will fill with heavenly scents!
4. Drop the oven to 375F and roast until the internal temperature hits 150F (about 30-35 minutes). Tent with foil if browning too fast. Reserve 1 1/2 cups pan cider for the applesaucepure magic awaits.
5. Rest the pork 15 minutes, then slice the loin off the bone into succulent pieces. Serve alongside caramelized onions and luscious chunky applesauce for a fall feast that sings with sweet-savory bliss.

Chunky Applesauce Preparation

1. Melt butter in a spacious saucepan and saut apple chunks over medium-low heat until they soften and release their juicesinviting you to cozy comfort.
2. Pour in the reserved cider, extra 1/4 cup cider, and cinnamon. Simmer, stirring now and then, until cider evaporates and apples turn velvety-tender.
3. Swirl in heavy cream and toasted walnuts, reducing until thick and chunky. This irresistible side balances sweet apple warmth with nutty crunchperfect for elevating your roast!