- cider-braised pork with onions
- baked sweet potatoes
- warm apple-pear sauce
My sucky supermarket has pork loin on special for $1/pound from time to time, and when they do I buy a HUGE one and portion it out to freeze for later. So, this was a pork loin roast, cut down from a huge loin. Here's a recipe of sorts, based on what I did to it:
1 boneless pork loin roast (about 2-3 lbs.)
kosher salt and freshly ground pepper
1 sweet yellow onion, chopped
1 to 1.5 cups apple cider (I didn't measure it)
1 sprig fresh sage
2-3 sprigs fresh thyme
Season the roast with salt and pepper and, in large pot or dutch oven, brown it on all sides in olive oil. Remove pork from pan and add onion, sauteing until it barely starts to go translucent. Add pork and any accumulated drippings back to pan, along with apple cider. Tie the herbs into a bundle with kitchen twine and tuck them into the pan alongside the pork. Cover and simmer for about 2 hours, turning the pork halfway through cooking time.
When pork is done, remove from pan and tent with foil. Remove herb bundle, turn heat to medium high and cook cider-onion mixture until reduced by at least half (watch so it doesn't burn). Slice pork and serve with cider-onion sauce.
The sweet potatoes were just baked in the microwave, then topped with butter, brown sugar and cinnamon. Or scooped up plain, if you're the boy child. He says they taste like candy even without the added sugar. What is WRONG with this kid? Heh.
The apple-pear sauce was SUPER easy. The hardest part was peeling the pears and apples and cutting them into chunks. I used some teensy pears ("sugar pears", I think they were called?) that I bought at Sam's the other day. They are SO sweet and delicious and almost at the point of being overripe now, so I wanted to use them up. I peeled and chunked maybe six of them (again, they were TINY -- the size of small plums!) along with two small-ish Granny Smith apples. I just plopped them into a pan with a little bit of water and let them simmer, covered, for about an hour. Then I went at them with my immersion blender to break them down just a bit (I left them a little bit chunky but you could do a totally smooth sauce by pushing them through a sieve). I tasted to see how sweet they were and added sugar as needed. And that's it!
I don't have a timeline for you per se, but I can tell you that I started the pork first since it had to cook for two hours. After it had been going for half an hour, I started prepping the apples and pears and I put those on for the last hour of the pork's cooking time. Since the sweet potatoes were cooked in the microwave, I put them in about half an hour before everything else was done and then wrapped them in foil and let them sit until serving time.
You all know I love to grill, but I'm so excited that fall is here and I can starting braising and stewing and roasting again. Yay, fall!