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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Special equipment: an instant-read thermometer
Put oven rack in lower third of oven and preheat oven to 375F.
Halve pork loin crosswise, then pat dry and sprinkle with 1 teaspoon salt
and 3/4 teaspoon pepper (total). Heat oil in a 12-inch heavy skillet over
moderately high heat until hot but not smoking, then brown pork, 1 piece at
a time, turning occasionally, 6 to 8 minutes per piece. Transfer to a
small flameproof roasting pan as browned (do not clean skillet) and roast
pork until thermometer inserted diagonally at least 2 inches into meat
registers 150F, 40 to 50 minutes.
While pork roasts, peel, quarter, and core apples, then cut into
1/4-inch-thick wedges. Pour off all but 1 tab
lespoon fat from skillet, then
cook onion in skillet over moderate heat, stirring occasionally, until
softened, 3 to 5 minutes. Add apples, prunes, broth, and water and simmer,
uncovered, stirring occasionally, until apples are tender, 10 to 12
minutes. Stir in cream and mustard and simmer until sauce is slightly
thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially
covered.
Transfer pork to a cutting board and let stand 10 minutes. Add wine to
roasting pan and boil over high heat, stirring and scraping up brown bits,
until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream
sauce along with remaining 3/4 teaspoon salt and remaining 3/4 teaspoon
pepper and heat sauce over moderate heat, stirring, until hot.
Discard string from pork and cut each half crosswise into 4 slices. Serve
pork with sauce.
Contributor: Gourmet February 2004 p 124
| Ingredients:
1 4 pound pork loin roast; tied
3043/10000 Ounce(s) salt
163/625 Ounce(s) black pepper
1 Tablespoon(s) olive oil
2 granny smith apple
1 Cup(s) onion; chopped
1/2 Cup(s) dried prunes; packed, quartered
1 1/2 Cup(s) chicken stock
12 Tablespoon(s) water
1/2 Cup(s) heavy cream
2 Tablespoon(s) coarse grain mustard
1/2 Cup(s) white wine |
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