Pork Roast with Hard Cider Gravy

Makes 4 servings

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2 tablespoons unsalted butter, plus

1 tablespoon cold

21/2 pound pork loin roast, trimmed and tied

Kosher salt and freshly cracked black pepper

1 onion, peeled and sliced

2 Granny Smith apples, cored and sliced

1 bottle (12 ounces) hard cider, plus more as necessary

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1. Preheat oven to 375 degrees F.

2. Heat a large Dutch oven over medium heat. When the pan is hot, add 2 tablespoons of butter. Season the pork generously with salt and pepper to taste, and sear on all sides in the hot pan until golden brown; set aside. Add the onions and apples, and season again with salt and pepper. Cook until they begin to caramelize, then pour in the hard cider, and scrape the brown bits off the bottom of the pan. Bring to a simmer, and nestle the browned pork roast back into the pan. Cover with a lid, and put in the oven to braise until the internal temperature reaches 145 degrees F on an instant-read thermometer, 25 to 30 minutes.

3. Remove the pork roast from the pot, and transfer to a carving board; tent with foil to keep warm. Transfer the contents of the pot to a food processor or blender (or use a stick blender), and puree, then return the puree to the pan. Bring to a boil, season with salt and pepper to taste, then reduce the heat to low, and add more cider if gravy is too thick. Add the remaining tablespoon of cold butter, whisking constantly as it melts. Remove from heat when the gravy is smooth and shiny and the butter is completely melted.

4. Slice pork loin roast, and arrange on a serving platter. Serve with sauce.

Per Serving:

584 calories; 75 grams protein; 26 grams carbohydrates; 21 grams sugar; 19 grams fat; 230 milligrams cholesterol; 375 milligrams sodium; 3 grams dietary fiber.

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