Braised Pork Loin
- 1 (2-3lb) boneless center cut pork roast, tied
- 2 tbs vegetable oil
- 2 tbs butter
- 3 large onions, sliced
- 2 Gala or Fujo apples, sliced
- Dash sugar
- 1/2 cup chicken broth or red wine; plus extra
- 2 bay leaves
Trim fat from pork, leaving 1/8" thick layer.
Sprinkle pork with salt and pepper to taste.
In a large Dutch oven, heat oil and butter over medium high heat; brown pork all over.
Transfer to plate.
Add sliced onions and apples, salt and pepper to taste and generous dash of sugar to Dutch oven; stir to coat.
Add 1/2 cup water.
Cover pan; cook over medium-low heat until onions brown but do not burn.
Return roast to pan.
Add wine; bring to boil..
Scrap bottom of the pan to loosen any brown bit.
Add bay leaves.
Cover; reduce heat to cook at steady simmer 2 hours or until tender.
While cooking, trun the pork occasionally and add water as needed.
The onion and apple mix should cook down to sauce consistency.
When roast is done, remove from pan and discard bay leaves.
Let roast stand 10 minutes before slicing.
Return slices to pan, turning them to coat with onion and apple sauce.