Pork Loin with Apple, Pear, and Onion |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Hard apple cider adds depth of flavor to the sweet maple gravy, but nonalcoholic cider works fine, too. Ingredients:
2 teaspoons dried rosemary |
1 teaspoon dried thyme |
1 teaspoon dried marjoram |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (12-ounce) bottle hard apple cider (such as woodpecker or woodchuck) |
1 (3-pound) boneless pork loin, trimmed |
2 large tart cooking apples (such as granny smith, mcintosh, or baldwin), cut into chunks |
2 medium bosc pears, each cut into 8 wedges |
1 medium red onion, cut into 8 wedges |
3 tablespoons brown sugar |
2 tablespoons all-purpose flour |
1/3 cup pure maple syrup |
rosemary sprigs (optional) |
Directions:
1. Combine first 6 ingredients in a large shallow dish or large zip-top plastic bag. Pierce pork several times with a fork, and add to marinade. Cover dish or seal bag; marinate in refrigerator at least 2 hours.
2. Preheat oven to 350°.
3. Remove pork from marinade, reserving marinade. Place pork in a shallow roasting pan; add apple, pear, and onion. Pour reserved marinade over pork, apple, pear, and onion; sprinkle evenly with brown sugar. Bake at 350° for 1 hour or until thermometer registers 155° (slightly pink). Place pork on a serving platter, and let stand 10 minutes.
4. While pork stands, place flour in a medium saucepan. Carefully pour pan drippings into pan, stirring with a whisk until well blended. Stir in syrup. Bring to a boil; reduce heat, and simmer 1 minute or until gravy begins to thicken.
5. Slice roast; serve with fruit, onion, and gravy. Garnish with rosemary sprigs, if desired.
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