Apples are traditional with pork, and the flavors, obviously, work well.
Calvados is apple brandy but regular brandy or white wine will work.
You have two choices with this dish….
Cook the pork just until done and still slightly pink in the middle or cook it an hour or two or three longer, until it starts to fall apart.
Braised Pork Loin with Apples and Onions
Total time: 1 hour 45 minutes
- 1 pork loin roast, 24oz (700gr)
- 1 large onion, sliced or 2 small
1 large cooking apple Golden Delicious
1/4 cup (2oz, 60gr) Calvados, brandy or white wine
- 1/2 cup (4oz, 125gr) apple juice
- 1/2 cup (4oz, 125gr) chicken stock
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1 tbs olive oil
- 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs apple juice
- In heavy pot or oven with tight-fitting lid, brown pork in olive oil for about 10 minutes.
- After turning pork, add sliced onions around the side.
- Add Calvados, juice, stock and herbs, turn heat to low, cover and braise for 45 minutes.
Peel apple, cut into quarters and cut out core. Cut each quarter into 3 or 4 slices and add to onions.
- Cover pork and cook for 30 – 40 minutes longer or until done. Pork is done at an internal temperature of 145F (62C). If you don’t have a thermometer, cut a slit in the center and look, slightly pink is okay.
- Remove pork, onions and apples to a platter, cover to keep warm.
- Turn heat up under pot, dissolve cornstarch in juice and stir into pan to thicken.
- Slice pork and serve, sauce on the side.
Well, I think we’re ready for winter.
This is 10 square meters of wood, in 1 meter lengths.
Normally, that’s all we would buy in the fall.
It was delivered Sunday. We had it dumped behind the house so it could go in the cellar.
So, the wood has to be carried through the door (left arrow) and stacked in the cellar.
We had been expecting it to be cut in half meter lengths, in which case they could be put in the wheelbarrow and wheeled in.
A meter is too long.
Since mon mari is frantically trying to get the closets finished so he can do the ceiling framework so he can get it insulated before the cold settles in for the winter…..
I am, once again, hauling and stacking the firewood.
Meter logs are awkward.
Meter logs can be heavy.
From the pile to the stack in the cellar is 25 steps.
So….. Lift, walk 25 steps, toss on the pile, walk 25 steps, repeat.
This is what’s left of the pile for me to do tomorrow.
Oh, yes, this is our cellar.
Thought you’d like to see.
There’s a ramp at the far end that goes up into the barn.
Those trees you see? They’re the posts that go through the barn floor all the way up to support the roof.
I have no idea why there are stone blocks laying around – maybe in case we want to add on….
I wouldn’t actually walk through it – this is the cellar after all, full of creepy-crawlies.
But I stuck my camera in the door and took a photo….
I know there’s another room on the left, on the other side of that stone wall.
I know this because there are stairs coming up into the barn from that room.
Oh, okay, I’ll admit it. I have actually walked all through the cellar.
This is what I’ve been up to…. I’ll show you what mon mari’s doing next time.