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Braised Pork Loin with Katz Gravenstein Apple Cider Vinegar and Leeks
Serves 4-6
A boneless center cut of pork loin is very versatile. Try to buy one that is either already trimmed (most of the fat removed) or ask your butcher to do it for you (nicely!).
Delicious served with Sauteed Apples in Cider Vinegar and Honey recipe
- 1 (2 to 2.5 lb.) boneless center-cut pork loin roast, tied
- 2 tbs. Katz Chef’s Pick Extra Virgin Olive Oil
- 2-3 medium leeks white and light green sections only, cleaned*, sliced in half moons
- 1 1/2 cup fresh chicken stock
- 1/2 cup Katz Gravenstein Apple Cider Vinegar
- 1/2 cup Apple Brandy (Calvados) or semi sweet sherry (Oloroso works well)
- 1 teaspoon fennel seed
- 2-3 leaves of fresh sage, chopped
- 1 tbs. Branches Honey (Range Wildflower or Black Button Sage)
- a couple gratings fresh nutmeg
- salt and ground pepper to taste
- fresh apple slices in honey and braised cabbage
Preheat oven to 375 degrees
Heat oil in a heavy ovenproof pan that will hold pork roast (with lid) over moderate heat until hot but not smoking. Lightly salt and pepper pork and place fat side down in pan for 3 minutes until nicely browned. Repeat on other side. Set pork on plate and put aside. Pour off all but 1 tablespoon of fat and return to low heat. Add leeks and sauté until softened. Add wine, vinegar, stock, fennel, nutmeg and sage and bring to a boil. Add pork back to the pan with juices, with a dash of salt and pepper, cover pan and set in oven for about 15-20 minutes, until cooked to 150 degrees.
Place pork on cutting board and cover with foil.
Set pan over medium high heat, add honey and reduce juices to a nice pan sauce consistency, add apples. Adjust seasoning. Slice pork thinly, set on bed of braised red cabbage and serve!
*To clean leeks: Slice them in half lengthwise leaving a little attached at the root end to hold them together. Soak them in cold water and rinse until free of sand and dirt; pat dry.
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