1/4 cup sugar
3 tablespoons salt
One 2_ to 3 pound boneless pork loin
Freshly ground pepper
Mill Pond Riesling
1/4 cup butter
1 cup chopped shallots
1/4 teaspoon minced hot green chiles
4 New York State Northern Spy or Empire apples, peeled, cored, and chopped
Fly Creek Cider Mill Sweet Apple Cider
Honey Dijon mustard
1_ cups heavy cream
Juice of _ lime
1 tablespoon chopped parsley
- Roast Pork Loin with Apple Cider Mustard Sauce
- Combine the sugar and 3 tablespoons of salt in a large Ziploc plastic bag. Add the pork, seal, and shake to help dissolve the sugar and salt. Refrigerate for 1 hour.
- When ready to roast, preheat the oven to 350_F.
- Remove the pork from the refrigerator and the brine. Pat dry.
- Season the pork with salt and pepper to taste and place it on a rack set in aroasting pan. Add the wine along with 1 cup of water.
- Season the pork with salt and pepper to taste and place it in a roasting pan covered with aluminum foil.
- Add the to the roasting pan.
- Place in the preheated oven and roast, basting occasionally, for about 60 - 80 minutes or until an instant-read thermometer inserted into the thickest part reads 160_F.
- While the pork is roasting, make the sauce.
- Heat the butter in a heavy bottom saucepan over medium heat.
- Add the shallots and chile and sautŽ for 5 minutes or until the shallots are soft.
- Add the apples along with the cider, stirring to blend.
- Lower the heat, cover, and cook for about 10 minutes until the apples have softened.
- Stir in the cream and mustards and season with salt and pepper to taste.
- Cook, stirring frequently, for about 10 minutes or until the apples are mushy and the liquid has thickened slightly.
- Remove from the heat and transfer to a blender (this may have to be done in batches) and process to a smooth pur’Že adding the lime juice in the midst.
- Remove the pork from the oven and let rest for at least 5 minutes before slicing.
- Cut the pork, crosswise, into slices. Place the slices down the center of a serving platter.
- Spoon the warm sauce over the top, sprinkle with the chopped parsley, and serve.
