Saturday, November 16, 2013

Pork Loin with Apples and Mushrooms

I have no idea where I found this recipe but oh my word, it's SOOOOOO good!!!  Definitely try it!

Pork Loin with Apples and Mushrooms

3 lb. pork loin
1 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
Splash of dry white vermouth, about 2 Tbsp.
1 cup chicken broth
1/3 cup apple cider (or apple juice)
1 cup whipping cream
3 Tbsp. butter (divided)
3 small apples - peeled, cored and cut into 1/8 inch slices (I used Macintosh but use any tart apple)
3/4 lb. fresh sliced mushrooms

Season the pork with the thyme, salt and pepper.  Place roast in a lightly greased metal roasting pan.  Bake at 450 degrees for approximately 20 minutes.  Reduce the heat to 325 degrees and continue baking for 1 hour and 15 minutes (to 160 degrees internal temperature).  Remove the roast to a platter, cover with foil and let it rest while you prepare the rest of the recipe.

Place the roasting pan over medium heat on stove top and add the cider, stirring to scrape up the drippings.  Add the vermouth, broth and cream.  Bring to a low boil.  Cook 15 minutes on low until thick, stirring often.  Add salt and pepper to taste.  Remove from heat.

Melt 1 1/2 Tbsp. butter in a skillet and add the apples.  Cook at medium heat until golden, about 10 minutes.  Remove apples from skillet and keep them warm in the oven.  Melt the remaining butter in the same skillet and add mushrooms, cooking until tender.  Stir in the cream mixture.  Mix and cook over low heat until heated thoroughly.

Place some slices of pork on the plate, spoon the mushroom sauce over the pork.  Serve with the apples.

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