Dijon Rstd Loin Pork with Apple Cider Sauce
Submitted by metzmaker101
Sage and coriander-rubbed roast pork loin with a rich apple cider and Dijon mustard sauce, finished with seared apples and Madeira wine. An elegant dinner for 12 that celebrates autumn flavors.
YIELD
12 servingsPREP
15 minCOOK
2 hrsREADY
2 hrsThis is the kind of roast that turns a regular dinner into an event.
A five-pound pork loin gets rubbed with crushed coriander and dried sage, seared golden, then roasted until juicy and tender.
While it rests, the real magic happens in the skillet: sliced apples and onions get caramelized, the pan gets deglazed with Madeira wine, and apple cider reduces down with Dijon mustard and evaporated milk into a silky, tangy sauce.
Spoon it all over thick slices of pork and you’ve got a fall centerpiece that serves 12.
Chef Tips
- Pull the roast from the oven at an internal temp slightly below your target since it will continue to rise while resting
- Use Granny Smith apples for a tart contrast to the sweet cider sauce, or McIntosh for a softer, more mellow flavor
- Reduce the sauce by half and taste as you go; the Dijon will intensify as the liquid concentrates
- Letting the roast rest for 15 minutes before slicing keeps the juices in the meat instead of on the cutting board
Ingredients
Directions
Preheat the oven to 375℉ (190℃). Rub the pork loin with sage and coriander.
Heat the first measure of olive oil in a large, heavy skillet. Sear the roast in the olive oil.
Transfer the roast to a baking rack in a baking pan.
Bake to an internal temperature of 150 degrees (about 1½ hours).
Remove from the oven. Keep warm.
Sear the apples and onions in the second measure of olive oil.
Deglaze the skillet with the Madeira. Add the apple cider, mustard and evaporated milk.
Cook, stirring frequently, until reduced by 50%. Slice the pork into serving size portions.
Spoon sauce over. Dress with apples and onions. Garnish with fresh sage.
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