Pork Loin With Cider
|Boneless pork loin||2 1⁄2 Pound|
|Cider||1 Cup (16 tbs) (Preferably Hard Variety)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Apple brandy||1 Tablespoon|
Cut the pork loin into slices about 1/2" thick and brown all over in the hot oil and butter.
Remove and add the onion, chopped, and the apple sliced.
Saute for a few minutes and replace the fillets.
Add the cider and stock.
Season and simmer for 25 minutes or until the pork is tender.
Thicken the sauce with cornstarch dissolved in 1 Tb. apple brandy or water.
Adjust the seasoning and keep warm.
The dish may be garnished with rings of fried apple, accompanied by a puree of fresh or dried peas, and garnished with pistachio nuts.