Author Notes: I got the idea for this recipe from one of my favorite fall drinks: snappy ginger apple cider with caramel. My pork loin is stuffed with a gingery apple filling and topped with a sweet and delicious soy caramel glaze
The Beauty.
Serves 4-6
1 tablespoon olive oil
1 shallot- diced
1 crisp red apple- chopped
1 granny smith apple- chopped
1 tablespoon finely diced fresh ginger
salt and pepper to taste
1/4 cup chicken broth
1/2 cup fresh apple cider (plus 1/4 cup)
1/2 cup white sugar
1 teaspoon brown sugar
1/2 cup water
2 tablespoons butter
2 tablespoons cider vinegar
1/4 cup soy sauce
1 2-3 pound pork loin roast- butterflied
Preheat oven to 375 degrees F.
In a medium skillet, heat the olive oil over medium-high heat. Add the shallot, apples and ginger (and salt and pepper to taste). Saute until softened. Add chicken broth and ? cup cider. Bring to a boil and remove from heat
The Beauty. Reserve liquid and set aside.
For caramel sauce, heat sugars, water, and reserved cider mix from apples in a skillet. Boil for 5 minutes, whisking (don't let it burn). Remove from heat and add butter, vinegar, and soy sauce. Transfer to sauce pan and simmer over low heat until ready to serve.
salt and pepper the pork loin. Spread the apple mixture down the pork and roll the pork over the mixture (like a jelly roll style). Roast the pork in a roasting pan for 60- 90 minutes or until thermometer reaches160 degrees F. Halfway through, baste with 1/4th cup cider. Let rest for 10 minutes, slice, and serve with caramel sauce.
PR
