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root
Senior Member

Posts: 330
Registered:
February 2004

Cider-Glazed Pork Fri, 15 September 2006 11:56
3 lbs of sliced pork loin
Salt and papper
2 Tbsp vegetable oil
6 small shallots, peeled
2 cups apple cider
½ cup apple butter
1 bay leaf
1 sprig fresh thyme
1 tsp cider vinegar

Pat pork loin dry with paper towels and season with salt and pepper.

Heat 1 Tbsp oil on medium high heat until just smoking. Sear pork cutlets. Remove cutlets and set aside.

Add remaining 1 Tbsp oil and shallots to pan until golden brown, 3 to 5 minutes. Increase heat to high, add cider, apple butter, bay leaf, and thyme and bring to a boil. Cook until thickened, about 8 minutes. Stir in vinegar and accumulated pork juices.

To Freeze: Freeze meat in a small amount of sauce, keeping the rest of the sauce separate to be served with the meal.

To Reheat: Defrost. Cook until pork is done, basting with glaze often.

      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Cider-Glazed Pork Tue, 28 November 2006 20:34
This was alright. Nothing to dance about. I ate it with ketchup. Not like some of our other pork recipes that really sing with flavor.
      
tessar
Senior Member

Posts: 213
Registered:
February 2004

  Re: Cider-Glazed Pork Thu, 04 January 2007 19:35
Agree with Jenn, not bad, but pretty bland compared to some of the pork recipes.
      
    
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