Cider-Sage Pork Roast

Sometimes dinner just comes together; at least in the beginning; I’ll explain more about that in a bit. I had picked up a pork roast on my last shopping trip. There was a little cider leftover in the fridge and some of my herbs are still going strong especially the sage.
IMG_3582.JPGLast Tuesday I think I was a little over ambitious; I blame vacation and not having a kitchen for a couple of weeks and the weather; fall is coming, well actually weather wise it is here and I love cooking roasts; it helps take the chill out of the air in the house. My husband keeps saying “winter is coming” but he is a Game of Thrones fan and he loves to ski.
IMG_3570.JPGThe front cover of one of my favorite foodie magazines Fine Cooking had a roasted pork loin on the cover that I wanted to try. It does help to actually read a recipe through before jump in and start making it. Which I hadn’t done; thankfully there was exactly 4 cups of cider left in the fridge; it was meant to be. If nothing else the brine was easy and made the pork taste exactly as I thought it would. A little sweet from the cider, just enough salt and very juicy – which you need to cook it to the correct temperature to help with the juicy part.
IMG_3575.JPGI had to run to the store after work to pick up the things I didn’t have on hand and that’s when it went and usually does go sideways. I needed a couple of apples and ended up grabbing enough to make an apple pie. Really Donna on a Tuesday night; what is wrong with me? There were going to be 5 of us for dinner and I started with making the pie crust around 5:30 I think we finally ate dinner around 7:30 – 8:00.
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While the pork was outstanding and cooked to perfection, I will admit it wasn’t because I had a firm grasp of the cooking process. It smelled like something was burning so I checked the oven and my potatoes, apples and onions were mostly charcoal. Since it was getting late I flipped the convection switch and the oven was on a ridiculously high temperature plus everyone was around the island looking at vacation pictures. Needless to say I was distracted and shit happens. But I made apple pie 🙂

Cider-Sage Pork roast

Brine
4 cups apple cider
½ cup sugar
⅓ cup kosher salt
3-5 cloves garlic, cut in half
3 lb. center cut pork loin

In a small saucepan over medium-high heat, whisk together 2 cups of the cider, sugar, salt and garlic and bring to a simmer until the salt and sugar have dissolved. Add the other 2 cups of cider and cool to room temperature. Add the roast to a bag or bowl and cover with the brine, seal and refrigerate for 8 hours or overnight.
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Roast
16 fresh sage leaves
3 large granny smith apples, 2 inch wedges
1 ½ lb small potatoes, similar to Yukon gold, halved – I used my potatoes from our garden
1 large red onion, ½ inch wedges
3 tablespoon olive oil
Kosher salt and black pepper
2 tablespoon unsalted butter
2 tablespoon all-purpose flour
1 ½ cups apple cider

Preheat oven to 425’F with the rack in the center of the oven
Bring the roast out to the counter to come to room temperature about 20-30 minutes.
IMG_3578.JPGIn a large roasting pan, toss the apples, potatoes and onion with half of the olive oil and 1 teaspoon of salt. Roast until they are mostly tender around 20 minutes. While they are in the oven remove the pork from the brine and place on some paper towels. Discard the brine. Dry the pork. Using kitchen twine or if you are lucky enough to have silicon bands like mine. Tie in three evenly spaced spots. Take 12 sage leaves and place them under the twine. Season roast with black pepper.
IMG_3579.JPGWhile the veggies and apples are roasting, in a large heavy skillet over medium-high heat, Add the rest of the olive oil, and when hot sear all sides of the loin, don’t move the pork until it releases from the pan, which will ensure a nice brown crust.

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sorry about the lousy picture – but you get the gist

Place the pork roast onto the apples, potatoes and onions in the roasting pan. Reduce the heat to 350’F (which I didn’t do, another part of my problem) roast for about 60-80 minutes or until the roast registers 145’F check on it after 60 minutes. Once done let it rest for about 15 minutes.

I also missed this step. While the pork is resting, make a pan sauce. Pour off and discard any of the fat. Set the pan over medium-high heat. Add the butter, flour and the rest of the sage leaves torn into large pieces. Cook making sure to stir up ant brown bits from the bottom of the pan. Add the cider and bring to a boil, stirring constantly. Reduce to a simmer and cook, stirring until it thickens, about 5-10 minutes. Season to taste with salt and pepper.
IMG_3574Remove the twine and thinly slice the pork. Serve with the apples, potatoes and onions along side the sauce.

Adapted from Fine Cooking

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