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pork loin garlic salt pepper sage rosemary sprigs thyme tart apples onions garlic butter sparkling apple cider soy sauce sour cream
Viewed: 69 - Published at: a year agoIngredients
- 1 boneless whole pork loin roast (3 to 4 pounds)
- 1 garlic clove, peeled and halved
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 fresh sage leaves
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 3 large tart apples, cut into wedges
- 2 medium onions, cut into chunks
- 4 garlic cloves, thinly sliced
- 1/4 cup butter, cubed
- 1-2/3 cups sparkling apple cider, divided
- 1 tablespoon soy sauce
- 1/4 cup sour cream
Method
- Preheat oven to 350°. Place roast in a shallow roasting pan; rub with garlic halves and sprinkle with salt and pepper. Top with herbs. Arrange apples, onions and sliced garlic around roast; dot with butter. Combine 1 cup cider and soy sauce; pour over top.
- Bake, uncovered, 1-1/4 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), basting occasionally with pan juices. Remove the roast, apples and onions to a serving platter; keep warm. Let stand 10 minutes before slicing.
- Meanwhile, skim fat from pan juices; transfer juices to a small saucepan. Add remaining cider. Bring to a boil. Remove from heat; whisk in sour cream until smooth. Serve with pork.
