If you’re like me, your poor, overstimulated brain is bombarded with more new recipe trends than you could ever hope (or want) to make in your entire life. Honestly, I simply won’t survive another ‘high-protein-low-calorie-zero-carb’ Tiramisu made of chocolate protein water and rice cakes.... But! Some trends do intrigue me to the point of obsession. This fall, it was cider-braised meats. The whole concept preoccupied my mind to the point that I’d mentally execute the entire cooking process multiple times a night just to fall asleep. But according to the feedback from people at our pre-Thanksgiving Thanksgiving dinner, my unhealthy fixation was well worth it. The interplay of tangy cider, tender meat, and subtly fruity aromas threw the entire table into a frenzy—and gave me a taste of sweet, sweet validation. I highly recommend the experience.
Ingredients
Vegetables
6 shallots (peeled and halved)
2 pounds / 900 g baby potatoes (no need to peel them)
4 carrots (peeled and roughly chopped)
2 apples (cored and roughly chopped)
6 garlic cloves (peeled)
12 sage leaves
5 sprigs of thyme
1 sprig of rosemary
2 tbsp olive oil
1 tsp salt
¼ tsp cracked black pepper
Loin
1 Whole-Cut Loin
2 tbsp olive oil
Dry Rub
¾ tsp salt
¼ tsp allspice
¼ tsp cracked black pepper
1 tbsp plain white flour
2 tbsp olive oil
Cider Mix
3/4 cup / 180 ml apple cider
3/4 cup / 180 ml vegetable stock
2 tbsp apple cider vinegar
1 tsp salt
¼ tsp cracked black pepper
2 bay leaves
Optional
Fresh thyme, sage, and rosemary (for decoration)
70 MIN / SERVES 6-8
preparation
Prepare the Vegetables
Preheat the oven to 374°F / 190°C (fan or convection).
Prepare the vegetables and apples, and add them to an oven-safe baking dish.
Add fresh herbs, and season everything with olive oil, salt, and pepper. Toss to coat.
Place in the oven and roast for 20 minutes.
Prepare the Loin
In the meantime, prepare the Whole-Cut Loin. Combine all the dry rub ingredients in a bowl, and sprinkle over the defrosted Loin. Use your hands to rub it in.
Heat olive oil in a non-stick pan over medium heat. Place the Loin in the pan and cook it for 2-3 minutes on each side, until nicely browned. Remove from the pan.
Prepare the cider braising liquid by combining apple cider, vegetable stock, apple cider vinegar, salt, pepper, and bay leaves.
Bring it all together
After 20 minutes, remove the vegetables from the oven, nestle in the Whole-Cut Loin, and pour over the braising liquid.
Return the baking dish to the oven. Baste the Loin with braising liquid every 5-10 minutes. Bake for 30 minutes, until vegetables are fork-tender, and Whole-Cut Loin is nicely browned.
Once done, take the baking dish out of the oven, and remove large pieces of herbs.
Sprinkle with more fresh thyme, sage, and rosemary to make it fancy.
