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Lilly’s Table

 
 
Brussels Sprouts & Bacon Saute
Apple-Persimmon Stuffing
© Lillys-Table.com Photo of Pork with Apple Cider Glaze
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Pork with Apple Cider Glaze

from Apple Cider Pork with Apple-Persimmon Stuffing, Bacon & Brussels Sprouts, the Week of November 1, 2015.
View the previous or next recipe for this meal.

Pork is simply seared with an apple cider sauce drizzled on top. Chops or a butterflied piece each work well. The time to cook depends on the thickness of the meat. Just watch it attentively and use a thermometer if possible.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter, salted, or olive oil instead
  • 1 lb pork, loin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ cup apple cider
  • 1 pinch cinnamon, or more to taste
  • 1 tablespoon heavy cream , or cream fraiche or butter, optional

Serving Size: 2 People

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Preparation Instructions

Warm the olive oil and butter in a skillet over medium heat. Season the pork on one side with a pinch of salt & pepper and place in the hot oil. Season on the other side and sear for about 3-6 minutes, until golden. Flip and continue to sear until cooked through. You may need to rotate 3-5 times to sear each side depending on the shape of your pork loin. Check the temperature, it is done at 135-145 degrees. It will feel almost firm, but will still have a slight bit of pink in it to keep it tender.

Set aside, covered with a lid or foil to rest. It will raise in temperature as much as ten more degrees during this time.

Turn up the heat. Pour in the apple cider and bring up to a rapid boil until reduced almost in half. Whisk in a pinch each of cinnamon, salt & pepper to taste and the heavy cream or butter, if using.

Serve the pork with the sauce drizzled on top.