Saturday, September 8, 2012

Pork Loin with Apple Cream Reduction

As a college student I took several culinary arts classes.  As a part of my favorite one we spent six weeks cooking meat.  Every kind of meat you can think of we cooked.  My absolute favorite was Pork Loin with Apple Cream Reduction. 

Every fall I start thinking about this dish again.  I don’t know if it is because the days are starting to get cooler or if it is because the apples are starting to ripen but to me this is the perfect fall dish. 

Fall is also a great time to stock your freezer.  Start watching for deals on beef, chicken and pork.  For the past couple of years pork loins have gone on sale at Sam’s Club for under $2.00 a pound, I’m thinking they were around $1.50 a pound last year.  For me that is the price point when I fill my freezer.  The pork loins from Sam’s are huge so I buy a couple and cut them into a more reasonable size for my family and freeze them. 

How to Cook a Pork Loin
Preheat oven to 350 degrees F.
Rub the meat with olive oil, place in a large Dutch oven (the kind you put in the oven not the kind you take camping) and brown the edges.  This should take about 1 minuet per side.  When all sides are brown remove from heat and cover the Dutch oven with a lid.
Place pork loin into oven. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter.  Serve with Apple Cream Reduction.

Apple Cream Reduction (from Heather’s Culinary Arts Class)
Note:  This is not gravy, it is a lovely fruity cream sauce, it goes well with pork chops or roast
½ oz minced shallots
1 t minced garlic
½ c apple sauce
½ c concentrated apple juice
1 c cream
Sage to taste
Sauté shallots and garlic
Add apple sauce and juice and reduce.
Add cream, sage and salt and pepper. Serve hot.