1 liter of apple cider
1 large onion, cut into cubes, without skin
1/4 cup of white wine vinegar or white wine
1/4 cup of honey
1 tablespoon of minced garlic
2 sprigs of thyme
2 tablespoons of mustard seeds
5 cloves (optional)
1 tablespoon of ground black pepper
3 pork loins (1.8 kg each)
3 tablespoons of olive oil
3 tablespoons of mashed garlic
3 tablespoons of chopped rosemary
3 tablespoons of chopped thyme
3 tablespoons of chopped sage
4 medium onions, chopped
2 liters of chicken broth
2 tablespoons of room temperature butter
2 tablespoons of all-purpose flour
Salt and black pepper to taste
1 liter of apple cider
1 large onion, cut into cubes, without skin
1/4 cup of white wine vinegar or white wine
1/4 cup of honey
1 tablespoon of minced garlic
2 sprigs of thyme
2 tablespoons of mustard seeds
5 cloves (optional)
1 tablespoon of ground black pepper
3 pork loins (1.8 kg each)
3 tablespoons of olive oil
3 tablespoons of mashed garlic
3 tablespoons of chopped rosemary
3 tablespoons of chopped thyme
3 tablespoons of chopped sage
4 medium onions, chopped
2 liters of chicken broth
2 tablespoons of room temperature butter
2 tablespoons of all-purpose flour
Salt and black pepper to taste
In a large pot, combine the first eight ingredients
Lift the heat to high and, when it reaches boiling point, reduce the heat and cook until the onion is soft
Passe through a sieve, return to heat, add the mustard seeds, and simmer until the mixture reduces to 1 cup and has the consistency of a sauce (you can prepare this two days in advance and store it in the refrigerator)
Cut each pork loin in half lengthwise (to facilitate preparation) and season with salt and pepper
In a large refractory dish, mix the olive oil, mashed garlic, and chopped herbs
Add the meat and mix until coated with the seasoning
Cover and refrigerate overnight
The next day, remove from refrigerator one hour before serving
Heat a large frying pan over high heat
Remove the pork loin from the seasoning and cook for 5 minutes per side
Reserve the frying pan and transfer the meat to two roasting pans
Leave the fatty part on top
Around it, place an onion ring and add any remaining seasoning
Roast in a moderate oven (150°C) for 40 minutes
Increase heat to strong (200°C) and roast for 1 hour, occasionally basting with apple cider sauce, until the meat is tender
Place the pork loin slices on a plate, cover with aluminum foil, and let rest for 30 minutes
While this happens, add chicken broth to frying pan and bring to a boil, scraping the bottom of the pan, until it reduces by half
Strain through a sieve, return to frying pan, and reserve
In a small bowl, mix butter and flour until a paste forms
Add to frying pan and cook, stirring constantly, until thickened
Season with salt and pepper
Cut the pork loin into slices and serve with the sauce
Calorie count per serving: 634
