Apple Brandy Pork Loin

                                     

 

Apple Brandy Pork Loin

Ingredients

1 1/2 tsp freshly ground black pepper

1 1/2 tsp ground fennel seeds

1 tsp garlic powder

1 Tbsp plus 1 tsp kosher salt, divided

3 1/2-lb center-cut pork loin roast, trimmed

2 Tbsp pure maple syrup

1 1/2 tsp Dijon mustard

3/4 cup apple brandy (such as Calvados), divided

4 Tbsp olive oil, divided

3 medium parsnips, peeled and cut diagonally into 2-inch pieces (about 2 1/2 cups)

3/4 cup chicken stock, divided

5 sprigs thyme, plus more for topping

1/4 cup (1/2 stick) unsalted butter, cubed, divided

1 Tbsp apple cider vinegar

Directions

Mix together pepper, fennel seeds, garlic powder, and 1 tablespoon salt in a small bowl.

Pat pork dry with paper towels. Place pork on a wire rack set inside a rimmed baking sheet and sprinkle with salt mixture. If desired, tie 3 or 4 pieces of kitchen twine crosswise around pork to tighten and secure shape. Refrigerate, uncovered, for at least 12 hours and up to 24 hours. Remove pork from refrigerator 45 minutes before cooking.

Preheat oven to 450°F. Whisk syrup, mustard, 1/4 cup brandy, and 1/4 teaspoon of salt in a bowl.

Heat 2 tablespoons oil in a large cast-iron or other oven-safe skillet over medium-high. Add pork; cook, undisturbed, until browned on bottom, 4 to 5 minutes. Turn pork and repeat, continuing to cook until browned on all sides, about 12 more minutes total. Carefully turn pork to sear ends until browned, about 30 seconds per side. Add parsnips and apples around pork. Pour 1/2 cup stock and remaining 1/2 cup brandy around parsnips, apples, and pork. Scatter thyme sprigs, half of butter, and 1/4 teaspoon salt over parsnips and apples. Brush pork with half of syrup mixture.

Roast pork until a meat thermometer inserted in thickest part reads 130°F (temperature will continue to rise as pork rests), about 35 minutes. Halfway through cooking time, brush pork with remaining syrup mixture and gently stir parsnips and apples.

Transfer pork to a cutting board or platter and let rest for 15 minutes. Add vinegar, remaining butter, and remaining 1/2 teaspoon salt to parsnips and apples in skillet. Swirl skillet and stir until sauce is emulsified and smooth, about 1 minute. Slice pork into 1/4-to-1/2-inch-thick slices. Serve with parsnips, apples, and sauce. Top with thyme sprigs.

 

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