Thursday, November 19, 2009

Apple Ginger Pork Loin with Soy Caramel Sauce

Haiku for the Hungry
Cider in my cup,
Apple, ginger, caramel...
Perfect with pork loin!

Apple Ginger Pork Loin with Soy Caramel Sauce
Inspired by one of my favorite hot drinks: ginger-caramel apple cider! The tart and gingery apples go great with the rich sweet soy-caramel sauce!

1 tablespoon olive oil
1 crisp red apple- chopped
1 granny smith apple- chopped
1 tablespoon finely diced fresh ginger
1 shallot- diced
1/4 cup chicken broth
1/2 cup fresh apple cider (plus 1/4 cup)
1 2-3 pound pork loin roast- butterflied
1/2 cup white sugar
1 teaspoon brown sugar
1/2 cup water
1/4 cup soy sauce
2 tablespoons cider vinegar
2 tablespoons butter

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 ½ cup cider. Bring to a boil and remove from heat. 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 basting juices, apples, and caramel sauce. We had it over couscous, which soaked up the sauces perfectly
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