Pan-Seared Loin of Pork with Derry Apple Relish
- 2-pound boneless loin of pork trimmed of excess fat and sinew
- 3 tablespoons unsalted butter
- 1 onion, diced
- ¼ cup all-purpose flour, seasoned with salt and pepper
- 1 tablespoon safflower oil
- 2 Granny Smith apples, cored and sliced
- 1 rib celery, finely diced
- 1 teaspoon finely chopped sage
- ½ teaspoon chopped rosemary
- ¼ teaspoon ground cinnamon
- 2 teaspoons orange zest
- 1½ cups apple cider
- salt and freshly ground black pepper
- fresh basil leaves, for garnish
- Slice pork into 8 equal pieces.
- In a heavy-bottomed skillet, over the medium heat, melt butter. Add onion and celery, sweat, without coloring, 2 minutes. Transfer to 2-quart casserole.
- Dust pork pieces with seasoned flour.
- In a skillet, over high heat, sear pork pieces on the oil. Remove.
- Arrange apples on top of onion in the casserole. Add the pork, mixed with the remaining ingredients.
- Bring to a boil. Cover, lower heat, and simmer, 1 hour.
- Presentation: Transfer the pork, apple, and onions to a serving platter. Reduce the cooking liquid by half. Strain and pour over the pork. Garnish with fresh basil leaves.
Recipe by Stonewall Jackson Inn at http://www.stonewalljacksoninn.com/recipes/loin-pork/