Served at the 2019 Farmers’ Table Wine Trail, Dierberg Star Lane Tasting Room
1 ½ – 2lb. Boneless Pork Roast (well-marbled loin end or sirloin cut)
2 tbsp Butter
2 tbsp Parsley
2 tsp Fresh Thyme, chopped
2 tbsp Vegetable oil
1 large Shallot, finely chopped
2 Granny Smith Apples, thinly sliced
1 cup Hard Cider (or ½ cup each apple cider and white wine)
1 cup Heavy Cream
Freshly ground pepper
– Pre-heat oven to 425°F.
– Coat the pork with the vegetable oil then rub in the salt, pepper and thyme to cover entirely. Place the roast on a rack in a shallow roasting pan.
– Roast uncovered on the center oven rack at 425°F for 20 minutes then reduce the heat to 325°F.
– Continue roasting the pork until thermometer reaches 145°F in the center, then remove from the oven and tent with foil to rest
– In a large skillet heat the butter over medium heat until melted, then add the shallot and cook, stirring, until slightly softened, about 1-2 minutes.
– Add the apples and cook, stirring, until lightly browned, about 3 minutes.
– Add the cider and cook until reduced by half, about 3 minutes.
– Add the heavy cream and cook until thickened, about 3-5 minutes.
– Season with salt and pepper and stir in the remaining 2 tbsp Parsley, keep warm.
– Slice the pork into ½-3/4 inch slices and plate.
– Spoon apple cream sauce over the pork and serve.
Time: 1 hour; Serves 4-6
Serve with Sauvignon Blanc