Cooking Secrets California/Kathleen Devanna Fish 2000

Braised Pork Loin with Cider-Sage Sauce
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 1-1/2 hours


INGREDIENTS:
6 lbs center cut pork loin, including the bone 1 medium onion, chopped 1 medium carrot, chopped
1 leek, chopped 2 stalks celery, chopped 6 bay leaves
2 tsps thyme 2 tsps sage 1 apple, sliced
1 cup hard cider 2 qts chicken or veal stock oil
salt and pepper



1 Have your butcher remove the bone from the pork loin and chop it into small pieces. Saute the bones in a little oil in a large, deep skillet until golden brown. Pour off the excess grease and add the chopped vegetables. Saute for another 10 minutes, stirring occasionally. Add the herbs, apple and 3/4 cup of the cider. Add chicken or veal stock and simmer for 1 hour with the cover on.
2 Meanwhile, trim the excess fat from the pork loin. Season well with salt and pepper. In a clean skillet, saute the meat quickly until brown on all sides. Place the meat in with the stock. It should be half covered with liquid. Braise in a 350 F. oven for about 30 minutes. Turn the meat once after 15 minutes.
3 Remove the meat and keep in a warm place. Strain the sauce and adjust the seasonings. Finish with the remaining 1/4 cup of cider.
4 To serve, slice the pork thinly and arrange on top of the sauce on hot plates.

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