Friday, May 6, 2011

May 6, 2011: Roasted Pork Loin with Shallots and Apples Recipe

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Even though it’s a bit heavier than what I consider a “spring dish”, I just had to share this recipe with you because it came out so delish! I adapted this recipe from one I found some time again in Relish Magazine, which called for pears instead of apples. But I looked around my kitchen and only had apples, which I substituted – and I think it was an excellent stand-in! Try this dish and tell me what you think.

Roasted Pork Loin with Shallots and Apples

3 T. olive oil, divided
1 T. soy sauce
1 t. black peppercorns
2 t. kosher salt
Half of a fresh lemon
1 pork loin roast, 2 – 3 pounds
2 – 3 large shallots, peeled and quartered
1 large apple (any variety), peeled, cored and thinly sliced

2 garlic cloves, thinly sliced
2 T. butter
2 T. flour
2 cups chicken broth
Coarsely ground black pepper
Garlic salt

Marinate the pork in a mixture of 2 tablespoons olive oil, the juice and finely shredded peel of the half lemon, the peppercorns, 1 and 1/2 teaspoons kosher salt, and soy sauce. Let it marinate at room temperature for about half an hour (a full hour if the meat is somewhat frozen).

Preheat oven to 450 degrees.

In a roasting pan, toss shallots, garlic, and apple slices with 1 tablespoon of olive oil and kosher salt. Remove meat from marinade; reserve marinade liquid. Make a bed of this mixture on which to place the pork loin. Place in the preheated oven and roast for 15 minutes. Reduce the oven temperature to 325 degrees and cook until meat reaches 145 to 150 degrees, about 40 minutes.

While meat roasts, melt butter in a saucepan and whisk in flour. Cover over medium heat until golden brown (a couple minutes or so). Slowly pour in broth and reserved marinade, whisking to break up lumps. Cook about 10 minutes, or until sauce has thickened. Add pepper and garlic salt to taste.

Remove pork loin roast from pan and let sit, covered with foil, for about five minutes before slicing. Serve with roasted veggie mixture and gravy.

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