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Tried and True: Roast Pork with Honey Apple Cider Vinegar Sauce

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

Roast Pork With Honey Apple Cider Vinegar Sauce a l'Ancienne - Ingredients

Let the veggies support the pork

Roast Pork With Honey Apple Cider Vinegar Sauce a l'Ancienne - Veggies

Such a beautiful cut of pork, no?

Roast Pork With Honey Apple Cider Vinegar Sauce a l'Ancienne - Pork

French Food Made Simple

Roast Pork With Honey Apple Cider Vinegar Sauce a l'Ancienne

 

Tried and True: Roast Pork with Honey Apple Cider Vinegar Sauce
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Ingredients

  • 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

Instructions

  1. Preheat the oven to 400 degrees F.
  2. To a large dutch oven, add the onions, carrots and garlic to form a sort of raft.
  3. Season the pork with the salt and pepper and place the seasoned pork on top of the vegetables.
  4. Roast the pork for about 50 minutes or so, until the pork reaches 145 degrees F.
  5. Remove the pork to a cutting board and tent with foil. Allow to rest for 10 minutes or so while you make the sauce.
  6. Take the dutch oven with the vegetables and put over medium heat.
  7. Brown slightly for a few minutes.
  8. Deglaze the pan with the honey apple cider vinegar, making sure to remove any brown bits from the bottom of the pan.
  9. Add the chicken broth.
  10. Strain the mixture through a fine mesh sieve into a clean saucepan and discard the vegetables.
  11. Bring the sauce mixture to a boil and let reduce slightly - about 3-4 minutes.
  12. Taste the sauce and add more vinegar if you wish.
  13. Add the cream and simmer for a moment until it reaches the thickness you are looking for.
  14. Remove from the heat and keep warm while you slice the pork.
  15. Slice the pork and serve with the sauce.
  16. Enjoy!

Nutrition

Calories

1723 cal

Fat

85 g

Carbs

30 g

Protein

199 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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