BRAISED PORK LOIN WITH APPLES & SWEET POTATOES

BRAISED PORK LOIN WITH APPLES & SWEET POTATOES
BRAISED PORK LOIN WITH APPLES & SWEET POTATOES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tbsp. Dijon mustard

  • 2

    tbsp. brown sugar

  • 1

    3 to 3 1/2 lb. boneless center cut pork loin roast (3 - 4 inch. diameter)

  • salt & freshly ground black pepper

  • 2

    tbsp. olive oil

  • 1

    onion sliced into strips

  • 2

    cloves garlic, sliced

  • 1

    tsp. dried sage

  • 1

    tsp. thyme

  • 1

    bay leaf

  • 1

    cup of sherry wine

  • 1/2

    cup apple cider

  • 1

    cup chicken stock

  • 2

    apples, cut into 1 inch cubes

  • 2

    sweet potatoes, peeled and cut into 1 inch cubes

  • 2

    tbsp. fresh parsley, chopped

Directions

1. Combine the mustard and brown sugar in a bowl. Rub this mixture all over the pork loin. Season the pork loin with salt and pepper. Heat on oval cast iron casserole over medium heat and add the olive oil. Brown the pork loin well on all sides. Remove the pork to a side plate. 2. Add the onions,garlic,sage,thyme and bay leaf to the casserole, and cook until the onions are soft and browned, about 15 - 20 minutes. While the onions are cooking, pre-heat the oven to 375 deg. 3. Once the onions are nicely browned, add the sherry to the pot and bring to a boil, scraping the bottom of the pan at the same time with a wooden spoon or spatula. 4. Return the pork loin to the casserole with the onions, and add the cider and the chicken stock. Bring the liquid to a boil then cover the casserole and transfer it to the oven. Braise at 375 deg. for 40 minutes. 5. Add the apples and sweet potato chunks to the pot, seasoning with salt and pepper, and continue to braise for another 15 minutes. The internal temperature of the pork loin should read 160 deg. F when it is completely cooked. 6. Slice the pork loin into slices and serve with the apples and sweet potatoes. Garnish with fresh parsley.

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