Roast Pork With Sage, Apple Gravy, and Sauteed Apples
Big, juicy pork chop with thick, apple-flavored gravy
A bone-in loin of pork rubbed with sage and roasted with mirepoix and apples, which caramelize beautifully and make for a flavorful gravy.
This was a fun dish to make. The pork roasts slowly at 325, giving the cook some extra time to bust out a couple nice side dishes. After one hour, you add the mirepoix and diced apples to the roasting pan. When the pork is up to temp, you remove it and place the pan on the stovetop to cook away excess moisture, and deglaze the pan with stock. Then, the liquid is thickened with a blond roux, and simmered for 15 minutes to incorporate. I had made a quick stock the day before, using parts from a couple whole chickens, a few pounds of pork bones from a Latino grocery store, and a couple pieces of a calf’s foot to add some nice gelatin.
Add mirepoix and apples after one hour
I served this at my holiday dinner with red cabbage braised in cider. It was a big hit.
Sorry vegans, but ain't nothing bad about something sooo good
You burn the roux I'm a throw you outta my kitchen
Evaporate the water, then drain the fat
Heat & Knives
The Recipe
Source: Professional Cooking
4-5 lbs pork loin, bone-in
1/2 tsp salt
1/4 tsp pepper
1 tsp dried sage
3 oz onion, coarsely chopped
1.5 oz carrot, coarsely chopped
1.5 oz celery, coarsely chopped
3 oz apples, peeled, cored, and diced
3.5 cups chicken stock, veal stock, or pork stock
2 oz flour
3 tart apples
1 oz butter
1 1/4 tsp sugar
Rub the pork with salt, pepper, and sage
Place the pork loin fat side up in a roasting pan. Insert a meat thermometer into the thickest part of the muscle (if using)
Place in oven at 325°F and roast for 1 hour.
Place the mirepoix and the apples in the bottom of the pan and continue to roast until the thermometer reads 160°F. Total cooking time is about 2 – 2 1/2 hours.
Remove the roast from the pan and hold in a warm place.
Set the roasting pan over moderate heat and cook until moisture has evaporated and mirepoix is well browned. Drain off and reserve fat.
Deglaze the pan with the stock and pour the contents into a saucepot. Skim well.
Make a browned roux with the flour and 2 oz of the pork fat. Thicken the gravy with the roux and simmer 15 minutes, until thickened and slightly reduced.
White the gravy is simmering, core the apples. They may be peeled or not, as desired. Cut the apples crosswise into slices about 3/8 inch thick. Sauté the slices in a little butter over moderately high heat. Sprinkle them with sugar as they cook. Continue to sauté on both sides until browned and caramelized.
Strain the gravy and adjust the seasonings.
Cut the roast into chops between the rib bones. Serve each portion with 2 oz gravy. Garnish with caramelized apple slices.
December 20th, 2009 at 10:57 am
A great idea for future recipes this. Thank you for sharing it. Have you noticed how so many people appear to be cooking again? I wonder if the lack of funds due to the current climate has something to do with it and we all appear to be cooking again! its great!