Ingredients: Serves 4 to 6 people
- 2 1/2 to 3 pound boneless pork loin, tied
- a couple of tablespoons of bacon grease, you can use vegetable oil if preferred
- kosher salt
- ground black pepper
- 1 Tb vegetable oil
- 2 Tb unsalted butter
- 1/2 a red onion, cubed
- 2 cups apple cider
- 1/2 cup apple butter
- 1 bay leaf
- 1 sprig of fresh thyme
- 1 tsp cider vinegar
Preheat your oven to 375.
Dry your pork loin thoroughly with paper towels. Season generously with the kosher salt and black pepper. In a large skillet over medium-high heat the bacon grease. you need the skillet and the grease hot. Place the pork loin in the skillet and brown it on all sides.
Transfer the meat to a large glass baking dish that has been sprinkled with kosher salt and black pepper. Put in the preheated oven and roast for 25 minutes. While the pork loin is roasting prepare you cider sauce.
In a medium skillet over medium heat melt the 2 tablespoons of butter into the 1 tablespoon of vegetable oil. Add the red onion cubes and cook them until they have lightly browned. Add the apple cider, apple butter, bay leaf and thyme sprig. Stir well, increase heat to high and cook for 10 minutes until it has thickened a bit.
After the pork has completed the first roasting period of 25 minutes pour the sauce over the pork loin. Roll the loin around to coat it completely with the sauce. Back in the oven it goes for 30 more minutes. Halfway through this roasting period turn the pork loin over and baste with the sauce in the pan. When the roasting time has finish transfer the meat onto a cutting board lined with foil to rest. Make sure you have enough foil to tent over the meat and let the pork loin rest for 15 minutes.
Transfer the sauce back to the medium skillet, whisk in the cider vinegar and over low heat warm the sauce. Cut the pork into 1/4″-inch slices and serve. I prefer to spoon the sauce over the slices when plated. I serve the remaining sauce on the table in case Mark want’s more.