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2 hours
Prep: 15 minutes
Cook: 2 hours
34 calories per serving view nutrition facts
12 servings
suggest servings
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| 1/4 | cup | sage leaves | dried |
| 1/3 | cup | coriander | crushed |
| 1/8 | cup | olive oil | |
| 5 | lb | pork loin | trimmed, boned, rolled, tied |
| 1 1/2 | cups | madeira wine | |
| 4 1/2 | cups | apple cider | |
| 2 | Tbls | olive oil | |
| 3/4 | cup | dijon mustard | |
| 3 1/4 | Lbs | apples | macintosh or granny, sliced |
| 1/3 | cup | evaporated milk | |
| 1 1/2 | Lbs | onions |
Preheat the oven to 375 degrees. Rub the pork loin with sage and coriander.
Heat the first measure of olive oil in a large, heavy skillet. Sear the roast in the olive oil.
Transfer the roast to a baking rack in a baking pan.
Bake to an internal temperature of 150 degrees (about 1 1/2 hours).
Remove from the oven. Keep warm.
Sear the apples and onions in the second measure of olive oil.
Deglaze the skillet with the Madeira. Add the apple cider, mustard and evaporated milk.
Cook, stirring frequently, until reduced by 50%. Slice the pork into serving size portions.
Spoon sauce over. Dress with apples and onions. Garnish with fresh sage.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 180mg | 8% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 1.0g | 2% |
| Sugars 0.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 2% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...
I used mixed veggies instead of just peas and used capers in lieu of some salt. The rice & chix were finished before all the broth was absorbed. I'll try less broth next time. Great flavors!
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
