Thursday, October 20, 2011

Pork Loin with Apple and Sage

My friend Camille and I did a quick fresh herb swap the other day...she needed fresh mint for a Mediterranean feast, and in return, I chose some of her fresh sage, an herb we didn't plant this year.

Sage in hand, I breathed in its herb-y richness and had a eureka kitchen moment. I blogged more fully about the recipe I created with apples, sage and pork earlier this week on (click here for more detailed pictures, that show step-by-step instructions), but I wanted to make sure I posted the full recipe here as well.

I created this recipe for the slow cooker, but you could easily roast it in the oven as well, just place all the ingredients, just like is explained in the recipe, in a roasting pan and roast at 375 degrees, for about 1 1/2 hours, or until a meat thermometer inserted into the pork reads at least 155 degrees.

Pork Loin with Apple and Sage

2 teaspoons vegetable oil
1 medium onion, diced
2 firm red apples, cored (leave the skin on for a beautiful red color)
2-3 tablespoons fresh sage, sliced
¼ teaspoon salt
¼ teaspoon pepper
2 pound pork loin
¼ cup apple cider vinegar
2 tablespoon maple syrup
1 - 15 ounce jar sauerkrat

In a large skillet over medium-high heat, heat the oil and add the onion. Cook for 1-2 minutes. Add the apples and sage and cook for 3-4 minutes or until the apples are no longer firm, but not mushy.

Meanwhile, slice diagonal 1 inch slices in the pork loin, from the top to about 1 inch above the bottom.

Stuff the pork with the apple mixture and tie with butcher’s twine.

Return the pork to the hot skillet and sear to brown the bottom for about 2-3 minutes (this adds flavor to the pork). Pour the cider vinegar, maple syrup and sauerkrat in the bottom of the slow cooker. Place the pork loin on top.

Cook on LOW for 7-8 hours, HIGH for 4.

With a meat thermometer, make sure the internal pork temperature is 155 degrees. Let rest for 10 minutes and slice in the opposite diagonal direction. Serve immediately with sauerkrat.

Serves 6-8.

Peas out-



Anonymous said...

This sounds wonderful, but my husband hates sauerkraut...would it be just as good if I omitted that part or is there a substitute?

Sweet Pea Chef said...

You can definitely leave out the sauerkrat!