Pork Loin with Apples, Cider, and Calvados
The complex flavor of apple brandy paired with the heartiness of pork creates a dish that is simply divine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Butcher's twine
- Baster
- Oven
- Stove
- Skillet
- Baking pan
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Serving platter
Ingredients
- 4 1⁄2 lb. pork loin roast, trimmed
- 1 tbsp. flour
- Salt
- freshly ground black pepper
- 2 tsp. finely chopped rosemary
- 4 tbsp. butter
- 3 medium onions, chopped
- 2 cloves garlic, chopped
- 4 stalks rosemary (optional)
- 5 baking apples, cored and quartered
- 1⁄2 cup hard cider
- 1⁄4 cup good-quality calvados
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