Author Notes
I got the idea for this recipe from one of my favorite fall drinks: snappy ginger apple cider with caramel. My pork loin is stuffed with a gingery apple filling and topped with a sweet and delicious soy caramel glaze. —Loves Food Loves to Eat
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Ingredients
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1 tablespoon
olive oil
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1
shallot- diced
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1
crisp red apple- chopped
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1
granny smith apple- chopped
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1 tablespoon
finely diced fresh ginger
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salt and pepper to taste
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1/4 cup
chicken broth
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1/2 cup
fresh apple cider (plus 1/4 cup)
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1/2 cup
white sugar
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1 teaspoon
brown sugar
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1/2 cup
water
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2 tablespoons
butter
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2 tablespoons
cider vinegar
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1/4 cup
soy sauce
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1
2-3 pound pork loin roast- butterflied
Directions
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Preheat oven to 375 degrees F.
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In a medium skillet, heat the olive oil over medium-high heat. Add the shallot, apples and ginger (and salt and pepper to taste). Saute until softened. Add chicken broth and ½ cup cider. Bring to a boil and remove from heat. Reserve liquid and set aside.
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For caramel sauce, heat sugars, water, and reserved cider mix from apples in a skillet. Boil for 5 minutes, whisking (don't let it burn). Remove from heat and add butter, vinegar, and soy sauce. Transfer to sauce pan and simmer over low heat until ready to serve.
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salt and pepper the pork loin. Spread the apple mixture down the pork and roll the pork over the mixture (like a jelly roll style). Roast the pork in a roasting pan for 60- 90 minutes or until thermometer reaches160 degrees F. Halfway through, baste with 1/4th cup cider. Let rest for 10 minutes, slice, and serve with caramel sauce
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