Guy Cooks With Kids Jessies Pork Loin With Apple Cider Gravy Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Place the pork roast in a roasting pan with the ribs facing up. In a small bowl, mix the olive oil with the sage and thyme to flavor the oil. Brush the whole pork roast with the "herb bath" and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the meat is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)
• Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick; taste and check for salt and pepper. Serve the cider gravy with the pork roast and baked apples.
• To make the baked apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, 3 tablespoons of the brown sugar, salt, and pepper. Spoon the sweet and savory stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the remaining 1 tablespoon of brown sugar. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.

Steps:

• For the brine: Combine all the ingredients for the brine in a large non-reactive pot. Bring to a simmer and remove from heat. Allow to steep for 30 minutes, then cool in an ice bath. Place the pork loin in a container large enough to submerge it and pour the cooled brine over the pork. Make sure the entire loin is submerged, use a heavy plate, if necessary. Cover the container and place in the refrigerator at least 24 hours and up to 48 hours to cure.
• Remove the pork from the brine, discard liquid. Dry the pork loin with a cloth and cut the loin into 8 (8-ounce) fillets. (You may alternately roast the entire loin whole, then slice medallions for presentation.)
• For the braised lettuce: Cut the lettuce through the core into 16 wedges, reserve. Blanch the corn in salted water until tender, then cool and drain, reserve. Cook the apples over medium heat with a tablespoon of butter in a skillet until beginning to brown. Cool and reserve.
• In a large heavy bottomed skillet, large enough to hold all the pork loins (or 2 smaller pans), heat the vegetable oil over medium heat. Season the pork with salt. Saute the pork fillets about 7 minutes each side for medium.
• For the gnocchi: Meanwhile prepare the sauce. Have a pot of salted boiling water ready for the gnocchi. In a large skillet, melt the butter over medium high heat. Add the lettuce quarters in batches with a pinch of salt and brown on both sides. Remove from the pan. Repeat until all the lettuce is browned. Return all the lettuce quarters to the pan, and over medium high heat, deglaze the pan with the white wine and apple cider. Reduce to a glaze. Add the pork stock and corn kernels and bring to a simmer. Mount the sauce with the remaining butter, add the chopped thyme, adjust seasoning, and reserve warm.
• Cook the gnocchi until they float, then transfer them to the sauce to coat. Divide the lettuce, corn, gnocchi, and sauce among 8 large bowls. Top each with a pork fillet.

Steps:

• Preheat a saute pan over high heat, add the olive oil and allow to come up to a high temperature. Add the onions and cook until slightly softened, 1 to 2 minutes. Stir in the sausage and red bell peppers, making sure to move the pan around and to continue stirring for even cooking. Cook 1 to 2 minutes. Stir in the mushrooms and broccoli and cook 1 to 2 minutes. Stir in the chopped garlic and cook for 3 to 4 minutes, stirring constantly. (The garlic should take on a golden color, but be sure to not let it burn.) Stir in the chopped chicken and cook 1 to 2 minutes.
• Deglaze the pan by adding the chicken stock. Stir around to coat all the ingredients. Add the pasta to the pan, stir to coat and cook for 1 to 2 minutes. Stir in the cream sprinkle in the cheese and cook 2 to 3 minutes. Stir in the parsley and spinach. Remove the pasta from the heat.
• Pour the pasta onto a plate, top with the tomatoes and more cheese, if desired.

Steps:

• Preheat the oven to 375 degrees F.
• Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)
• Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples.
• To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.

Steps:

• Sprinkle pork slices evenly with 1/4 teaspoon each of the salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 2 to 3 minutes, turning once, until no longer pink in center. Remove pork to plate; cover to keep warm.
• In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Cook onion and garlic in butter 3 minutes, stirring frequently, until tender. Stir in flour until blended. Gradually add cider and broth; cook 1 minute or until thickened. Stir in chopped rosemary and remaining 1/4 teaspoon each salt and pepper.
• Serve pork with cider gravy. Garnish with rosemary sprigs.