Homemade Apple Cider Braised Pork Roast

4 years ago

Tonight I made, what I think is, a delicious dinner. It was something that needed to cook all day and took a bit of effort (not too much), but was definitely worth it. This is an apple cider braised pork roast with sides of sweet potato coins and brown rice.

I started by seasoning the roast on all sides with salt and pepper. Then, that went into a scorching hot pan to brown on all sides. I wanted to get a good crust on it, as that is more flavor for the meal. Once that was browned it went into a slow cooker. To the pan that previously had the roast, I added some celery and shallots. I let those brown up for just a couple of minutes and then poured in a splash of apple vinegar. That cooked down until nearly gone and the veggies went into the slow cooker. I also added four garlic cloves to the mix. I poured some fresh apple cider about half way up the pork, put the lid on the slow cooker, and let it go on low heat. Every two hours I would turn the roast. It cooked, in total, for about 7.5 hours. After that time, the roast came out and was covered on a plate while I continued making a glaze or sauce of the liquids it cooked in. Everything from the slow cooker went into a deep pan. I turned the heat on high and let it reduce down. Once I was satisfied with the reduction, I added in a bit of salt and pepper, dijon mustard, dried parsley flakes, and a bit of butter. Voila... a delicious reduction to drizzle over the meat.

For the sides, I simply sliced up a large sweet potato, poured some extra virgin olive oil over them, seasoned with salt and pepper, and put them onto a baking sheet. That went into a 400 degree oven until crisped up around the edges. I didn`t even bother to remove the skins this time around. They added a very nice texture to the cooked potato.

The second side was simply some brown rice. Nothing at all fancy about it. I really didn`t do anything to it except add a bit of chicken bullion to the cooking water to give it a bit of flavor.

It was a very, very good dinner! The roast, clearly, was the star of the meal.... and rightly so. It had so much flavor to it and the reduction sauce added the perfect balance of flavor to everything on the plate.


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