When I first started cooking, I thought French cooking was stuffy and wouldn’t be something I would ever attempt, let alone enjoy. Boy was I wrong. A few weeks ago, I saw a recipe that changed my mind about French cosine, What was the recipe that made me want to purchase it immediately – this Roast Pork with Honey Apple Cider Vinegar Sauce a l’Ancienne.
I visited Whole Paychex and talked to the butchers about this recipe and they were kind enough to give another tried and true tip. When buying meats – not only should you keep it in the back, but only use the 1st or 3rd shelf – never the middle. It stays fresher that way. I had to do a bit of rearranging in my fridge because I always stored the meat on the second shelf. Also, I’m officially obsessed with this Honey Apple Cider Vinegar and, if I can use it, I do. I love the flavor it imparts and, combined with the other ingredients in this dish, it was the perfect compliment. I served it with some roasted apples and dinner was an absolute success.
Gather the ingredients
Let the veggies support the pork
Such a beautiful cut of pork, no?
French Food Made Simple
- 1 2-3 lb. boneless pork loin
- Kosher salt
- Freshly cracked black pepper
- 1 medium onion, sliced
- 2 medium carrots, diced
- 3 garlic cloves, crushed
- 1 tablespoon of honey
- 1/4 cup of honey apple cider vinegar (plus more to taste if needed)
- 1/2 cup low-sodium chicken broth
- 1/4 cup of heavy cream
- Preheat the oven to 400 degrees F.
- To a large dutch oven, add the onions, carrots and garlic to form a sort of raft.
- Season the pork with the salt and pepper and place the seasoned pork on top of the vegetables.
- Roast the pork for about 50 minutes or so, until the pork reaches 145 degrees F.
- Remove the pork to a cutting board and tent with foil. Allow to rest for 10 minutes or so while you make the sauce.
- Take the dutch oven with the vegetables and put over medium heat.
- Brown slightly for a few minutes.
- Deglaze the pan with the honey apple cider vinegar, making sure to remove any brown bits from the bottom of the pan.
- Add the chicken broth.
- Strain the mixture through a fine mesh sieve into a clean saucepan and discard the vegetables.
- Bring the sauce mixture to a boil and let reduce slightly - about 3-4 minutes.
- Taste the sauce and add more vinegar if you wish.
- Add the cream and simmer for a moment until it reaches the thickness you are looking for.
- Remove from the heat and keep warm while you slice the pork.
- Slice the pork and serve with the sauce.