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1 tablespoon vegetable oil
1 (2-pound) boneless pork loin
2 medium onions, vertically
sliced (about 2½ cups)
4 medium carrots, cut diagonally into ¼-inch slices (about 1½ cups)
2 celery stalks with leaves, sliced
2 garlic cloves, minced
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
1 teaspoon kosher salt
¼ teaspoon coarsely ground
black pepper
1 cup apple cider
Instructions
1 (2-pound) boneless pork loin
2 medium onions, vertically
sliced (about 2½ cups)
4 medium carrots, cut diagonally into ¼-inch slices (about 1½ cups)
2 celery stalks with leaves, sliced
2 garlic cloves, minced
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
1 teaspoon kosher salt
¼ teaspoon coarsely ground
black pepper
1 cup apple cider
1. Heat oil over medium-high heat in a Dutch oven. Add pork and cook until well-browned on both sides. Remove to a plate. Add onions, carrots and celery to pan; cook over medium heat, stirring occasionally, 10 minutes or until onions are tender. Stir in garlic, sage, thyme, salt and pepper.
2. Return pork and any juices to Dutch oven and pour cider over top. Cover and simmer, basting occasionally, 1 1/4 hours or until temperature on meat thermometer inserted in middle reaches 150F. Remove roast from pan and let rest 10 minutes. Slice pork and serve with vegetables and pan sauce. Serves 6.
Recipe by Jean Kressy, Relish Entertaining, "Harvest Supper," October 2007.
Nutritional Information
2. Return pork and any juices to Dutch oven and pour cider over top. Cover and simmer, basting occasionally, 1 1/4 hours or until temperature on meat thermometer inserted in middle reaches 150F. Remove roast from pan and let rest 10 minutes. Slice pork and serve with vegetables and pan sauce. Serves 6.
Recipe by Jean Kressy, Relish Entertaining, "Harvest Supper," October 2007.
Per serving: 320 calories, 13g fat, 34g prot. 16g carbs., 3g fiber, 430mg sodium.
