Pan-Seared Loin of Pork with Derry Apple RelishFrom STONEWALL JACKSON INN BED AND BREAKFAST
- 2 lbs Boneless Loin of Pork, trimmed of excess fat and sinew
- 3 tbsp Unsalted Butter
- 1 Onion, diced
- 1/4 cup All-purpose Flour, seasoned with salt and pepper
- 1 tbsp Safflower Oil
- 2 Granny Smith Apples, cored and sliced
- 1 1 rib Rib Celery, finely diced
- 1 tsp Finely Chopped Sage
- 1/2 tsp Chopped Rosemary
- 1/4 teaspoon Ground Cinnamon
- 2 tsp Orange Zest
- 1 1/2 cups Apple Cider
- Some Salt and Freshly Ground Black Pepper
- for garnish Fresh Basil Leaves
1. Slice pork into 8 equal pieces.
2. In a heavy-bottomed skillet, over the medium heat, melt butter. Add onion and celery, sweat, without coloring, 2 minutes. Transfer to 2-quart casserole.
3. Dust pork pieces with seasoned flour.
4. In a skillet, over high heat, sear pork pieces on the oil. Remove.
5. Arrange apples on top of onion in the casserole. Add the pork, mixed with the remaining ingredients.
6. Bring to a boil. Cover, lower heat, and simmer, 1 hour.
Transfer the pork, apple, and onions to a serving platter. Reduce the cooking liquid by half. Strain and pour over the pork. Garnish with fresh basil leaves.