Cider Braised Pork Loin Recipes

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CIDER-ROASTED PORK TENDERLOINS

Provided by Ina Garten

Categories     main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 12



Cider-Roasted Pork Tenderloins image

Steps:

  • Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.
  • Preheat the oven to 450 degrees.
  • Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with chutney.

1 (12-ounce) bottle hard cider, such as Crispin
1/4 cup pure Grade A maple syrup
Kosher salt and freshly ground black pepper
1 teaspoon whole fennel seeds
1 teaspoon whole black peppercorns
1/2 teaspoon whole coriander seeds
1/2 teaspoon ground cinnamon
2 pork tenderloins (1 to 1 1/4 pounds each), trimmed
1 (1-inch) piece fresh ginger, thinly sliced
1 1/2 tablespoons coarsely chopped fresh rosemary leaves
Good olive oil
Chutney, for serving

PORK TENDERLOIN WITH APPLE CIDER REDUCTION

Provided by Aida Mollenkamp

Categories     main-dish

Time 33m

Yield 4 to 5 servings

Number Of Ingredients 6



Pork Tenderloin with Apple Cider Reduction image

Steps:

  • Heat oven to 500 degrees F and arrange rack in the upper third.
  • Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.
  • Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.
  • When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.

2 (1 pound) pork tenderloins, cut in 1/2 crosswise
Vegetable oil
Salt and freshly ground black pepper
1 1/2 cups apple cider
1/2 cup apple cider vinegar
1/4 cup maple syrup

CIDER-BRAISED PORK SHOULDER

Chunks of pork shoulder cook low and slow in an apple cider sauce until perfectly tender and sauce has thickened. This is delicious served over spätzle or buttered rice.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 2h25m

Yield 4

Number Of Ingredients 13



Cider-Braised Pork Shoulder image

Steps:

  • Generously salt all sides of the pork shoulder chunks. Heat oil in a heavy pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.
  • Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.
  • Raise heat to high and bring sauce to a simmer. Whisk in creme fraiche. Simmer until liquid is reduced by half and is slightly thickened, 8 to 10 minutes. Stir in a pinch of cayenne. Transfer pork back to pot; reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.

Nutrition Facts : Calories 696.3 calories, Carbohydrate 16.8 g, Cholesterol 176.5 mg, Fat 47.1 g, Fiber 0.7 g, Protein 36.3 g, SaturatedFat 19.7 g, Sodium 1670.7 mg, Sugar 14.3 g

1 (3 pound) pork shoulder roast, cut into 3- or 4-inch chunks
Kosher salt to generously season pork
1 tablespoon vegetable oil
1 large onion, chopped
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
¼ cup fresh sage leaves, torn
1 (750 milliliter) bottle hard apple cider
⅓ cup apple cider vinegar
½ cup creme fraiche or heavy cream
1 pinch cayenne pepper
Creme fraiche for garnish
Chopped fresh chives for garnish

CIDER BRAISED PORK TENDERLOIN WITH APPLES

Apples and pork are just meant for each other and they snuggle up together in this dish of cider braised pork tenderloin with apples. Perfect for a day when you have little time, you can have this on the table in just over an hour! From Savor The Best.

Provided by Chef PotPie

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13



CIDER BRAISED PORK TENDERLOIN WITH APPLES image

Steps:

  • Preheat the oven to 350°F.
  • Add the flour, salt and pepper to a shallow dish and whisk together. Add the tenderloin, turning to coat it completely, shaking off any excess.
  • In a heavy-bottomed pot or Dutch oven, over medium-high heat, add the olive oil and when it is hot add the pork and sear, turning to brown on all sides, about 4-5 minutes. Transfer the pork to a plate lined with paper towels to absorb any oil.
  • Add the shallots and garlic and cook for 1-2 minutes. Add the cider, scraping the bottom to remove any browning bits. Add the rosemary, thyme and mustard to the skillet, increase the heat and bring the mixture to a boil, stirring often. Return the pork to the pan, cover and transfer to the oven and cook for 20 minutes. Remove from the oven and add the apple quarters and continue to cook, covered, in the oven for an additional 15 minutes until the apples are slightly soft but still firm and the pork registers 145°F on an instant-read thermometer.
  • Transfer the apples and pork to a plate and allow to rest for 10 minutes.
  • While the pork is resting, place the pot over medium-high heat and bring the liquid to a boil, if it is very thin then allow it to reduce by 1/3, whisk in the butter to make a glossy sauce. Transfer the sauce to a dish or pitcher.
  • To serve: Place the pork onto a cutting board and slice crosswise into 8 slices. Arrange the slices of pork on a serving platter with the apple slices and spoon the sauce over the pork.

Nutrition Facts : Calories 295.2, Fat 11.3, SaturatedFat 3.9, Cholesterol 89.7, Sodium 477.4, Carbohydrate 20.7, Fiber 2.8, Sugar 9.6, Protein 27.7

1 pork tenderloin, 1 1/2 pounds
1/4 cup flour
1/2 teaspoon salt
1/4 fresh ground black pepper
1 tablespoon olive oil
1 cup fresh apple cider
2 garlic cloves, crushed
1 shallot, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
2 tablespoons grainy mustard
2 tart-sweet apples, un-peeled but cored and cut into quarters
1 tablespoon butter

CIDER-BRAISED PORK LOIN

Caramelized apples top this cider-glazed pork loin and ribs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 15



Cider-Braised Pork Loin image

Steps:

  • Heat oven to 250 degrees. Rub rack of ribs with 1 tablespoon salt and 1 teaspoon pepper. Place a 7-quart flameproof casserole or Dutch oven over medium heat. Add 1 tablespoon vegetable oil, and heat until oil is hot but not smoking. Add rack of ribs; brown, 8 to 10 minutes on each side, and remove. Pour out excess fat from the casserole.
  • Deglaze the pan: Add 2 cups apple cider; stir with a wooden spoon until bottom of the casserole is clean. Add chicken stock, cider vinegar, onions, thyme, and parsley. Cut 2 apples in half; add to casserole. Return ribs to casserole. Bring to a simmer, transfer casserole to the oven, and cook for 2 hours.
  • Heat remaining tablespoon oil in skillet. Season pork loin with 1 tablespoon salt and 1 teaspoon pepper. When oil is hot but not smoking, add loin. It should sizzle as soon as it hits the skillet. Sear until golden brown on all sides, 10 to15 minutes.
  • Transfer 2 cups of the cooking liquid from the casserole to a shallow bowl or fat separator, and let stand to cool. Add loin to casserole, return to oven, and cook until meat thermometer inserted into loin registers 150 degrees, about 40 more minutes.
  • Skim fat from reserved cooking liquid. Strain liquid; combine in medium saucepan with remaining 2 cups cider. Set over medium heat; simmer until reduced by a little more than half and amber in color and with a slightly viscous consistency.
  • Place large skillet over medium heat. Peel and core remaining 2 apples, slice into eighths, and arrange in a single layer in hot skillet. Sprinkle with sugar and season lightly with salt and pepper. Cook until sugar melts, 2 to 3 minutes, and reduce heat. Continue cooking until sugar starts to caramelize, 7 to 8 minutes. Apples should soften and puff, and seared side should start to brown. When the apple slices loosen naturally from pan, turn and cook the other side for 5 to 7 minutes. Add apple-cider sauce to skillet; cook just to heat sauce and dissolve any sugars that have cooked onto pan.
  • If using sage leaves, heat about 1/2 inch vegetable oil in heavy skillet over medium heat to just below smoking point. Add sage leaves and fry until crisp. With slotted spoon, transfer to piece of paper towel.
  • Slice loin 1/4 inch thick, and cut rack into individual ribs. Serve with apples and sauce, and mashed roasted butternut squash. Garnish with fried sage leaves.

1 pork loin and 1 rack of 8 ribs (about 5 pounds total)
2 tablespoons salt, plus more for apples
2 teaspoons freshly ground pepper, plus more for apples
2 tablespoons vegetable oil
4 cups apple cider
6 cups unsalted chicken stock, preferably homemade
2 tablespoons apple-cider vinegar
2 medium onions, peeled and cut in half
4 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
4 Granny Smith apples
2 teaspoons sugar
Vegetable oil, for frying
8 fresh sage leaves (optional)
Mashed Roasted Butternut Squash

CIDER-BRAISED PORK LOIN WITH SAUTEED APPLES

Wonderful comfort food. The kind of dinner I'd like to have on a lazy Sunday. Scalloped or Duchesse potatoes are especially good alongside.

Provided by evelynathens

Categories     Pork

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10



Cider-Braised Pork Loin With Sauteed Apples image

Steps:

  • Combine the salt, pepper, sage and thyme and rub into pork.
  • Wrap pork in plastic wrap and chill 2 hours or overnight.
  • Pat pork dry with paper towels.
  • In a large, ovenproof casserole heat oil over moderate-high heat until hot but not smoking and brown the pork.
  • Transfer to a plate, pour off all but 2 tblsps fat, and cook onion and garlic over moderate heat, stirring, for 1 minute.
  • Return pork to casserole, add cider and bring to boil.
  • Braise pork, covered, in a preheated 350F (165C) oven for 50 minutes to 1 hour.
  • Transfer to a heated platter, discard string and let stand 10 minutes.
  • Spoon off fat from pan juices and puree pan juices with a blender (or immersion blender).
  • Season to taste.
  • Serve in a sauceboat.
  • Arrange sautéed apples around sliced pork.

2 teaspoons salt
1 teaspoon pepper
1 teaspoon crumbled dried sage
1 teaspoon crumbled dried thyme
3 lbs boneless pork loin, rolled and tied
2 tablespoons olive oil
2 cups chopped onions
4 garlic cloves, minced
1/2 cup apple cider
sauteed apple (this is in my recipe collection)

SLOW COOKER APPLE CIDER BRAISED PORK

This pork shoulder recipe combines pork shoulder with apple cider in a slow cooker, where it is cooked for several hours until tender. Reduce the cooking liquid to create a thick and flavorful sauce you can pour over the sliced pork.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 7h

Yield 8

Number Of Ingredients 13



Slow Cooker Apple Cider Braised Pork image

Steps:

  • Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.
  • Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.
  • Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.
  • Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
  • Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.
  • Cut pork into 1/4-thick slices and serve with sauce poured over the top.

Nutrition Facts : Calories 388.5 calories, Carbohydrate 13.5 g, Cholesterol 97.1 mg, Fat 25.9 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 9.9 g, Sodium 126.9 mg, Sugar 9.5 g

1 (4 pound) boneless pork shoulder roast
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2 shallots, sliced
1 rib celery, chopped
½ cup apple cider vinegar
2 ½ cups apple cider
4 cloves garlic, peeled
1 bay leaf
1 ½ teaspoons Dijon mustard
1 pinch cayenne pepper, or more to taste
2 tablespoons cold butter, cut into small pieces
1 tablespoon chopped fresh herbs (Italian parsley, sage, or thyme)

ONE-PAN CIDER-BRAISED PORK CHOPS RECIPE BY TASTY

Here's what you need: water, dried bay leaves, garlic, black peppercorn, sea salt, ice, bone-in pork chops, sea salt, pepper, high-heat cooking oil, shallots, turnip, dijon mustard, fresh sage, apple cider, reduced sodium chicken stock, collard green

Provided by Mercedes Sandoval

Categories     Dinner

Yield 2 servings

Number Of Ingredients 17



One-Pan Cider-Braised Pork Chops Recipe by Tasty image

Steps:

  • Make the brine: Combine the water, bay leaves, garlic, peppercorns, and salt in a medium pot over medium heat and stir until the salt is dissolved.
  • Remove the brine from heat and stir in the ice cubes.
  • Once the brine is cooled, add the pork chops to a glass dish and pour the brine over. Chill in the refrigerator for 1-10 hours.
  • Preheat the oven to 350˚F (180˚C).
  • Remove the pork chops from the brine and pat dry. Season generously with salt and pepper on both sides.
  • Heat the oil in a large cast iron or other ovenproof skillet over medium-high heat until nearly smoking. Add the pork chops and sear without disturbing until caramelized and browned on the first side, about 2 minutes, then flip and sear on the other side. Remove the pork chops from the pan and set aside.
  • Add the shallots to the pan and cook until they begin to soften and caramelize, stirring occasionally, about 2 minutes.
  • Add the turnips and season with salt, then spread in an even layer and let caramelize, stirring occasionally, about 5 minutes.
  • Stir in the mustard and sage. Cook for 1 minute more.
  • Pour in the apple cider and chicken stock. Bring to a boil, then reduce the heat to low-medium and simmer until the liquid is reduced by half, about 7 minutes.
  • Add the collard greens and stir to incorporate. Nestle the pork chops into the sauce, making sure that they are partly submerged.
  • Transfer the pan to the oven and cook for about 12 minutes, until the internal temperature of the pork chops reaches 135˚F (57˚C).
  • Remove from the oven and let rest for 10 minutes as the internal temperature continues to climb to 145˚F (63˚C).
  • Divide the pork chops, vegetables, and sauce between plates and serve.
  • Nutrition, Pork Chops without braising liquid: Calories: 470, Total fat: 27 grams, Sodium: 790 grams, Total carbs: 48 grams, Dietary fiber: 7 grams, Sugars: 6 grams, Protein: 48 grams Braising Liquid, ¼ cup (60 ml) serving - Calories: 20, Total fat: 0, Sodium: 48 grams, Total carbs: 5 grams, Dietary fiber: 0 grams, Sugars: 4 grams, Protein: 0 grams
  • Enjoy!

Nutrition Facts : Calories 1139 calories, Carbohydrate 91 grams, Fat 68 grams, Fiber 15 grams, Protein 45 grams, Sugar 41 grams

4 cups water
2 dried bay leaves
4 cloves garlic, crushed
1 tablespoon black peppercorn
⅓ cup sea salt
4 cups ice
2 bone-in pork chops, about 1-inch (2 -cm) thick
sea salt, to taste
pepper, to taste
1 tablespoon high-heat cooking oil, of choice, such as vegetable or peanut
2 shallots, diced
3 cups turnip, diced
1 tablespoon dijon mustard
1 tablespoon fresh sage, chopped
2 cups apple cider
1 cup reduced sodium chicken stock
1 bunch collard green, stemmed and toughly chopped

SLOW-COOKER CIDER BRAISED PORK

Slow cook pork with apple cider and honey. Serve it with mashed potatoes for a hearty dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 12

Number Of Ingredients 11



Slow-Cooker Cider Braised Pork image

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. Place onion in slow cooker.
  • In 12-inch skillet, heat oil over medium-high heat. Sprinkle pork with salt and 1/2 teaspoon pepper. Cook pork in oil about 10 minutes, turning frequently, until brown on all sides. Place pork over onion in slow cooker. In small bowl, mix cider and honey. Pour around pork.
  • Cover; cook on Low heat setting 8 to 9 hours. Remove pork from slow cooker to cutting board; let stand 5 minutes. Shred pork into chunks, using 2 forks. Skim fat from cooking liquid in slow cooker. In small bowl, mix cornstarch and water; stir into cooking liquid. Increase heat setting to High. Cook 1 to 2 minutes, stirring constantly, until gravy is thickened.
  • Heat mashed potatoes as directed on package. Serve pork with mashed potatoes and gravy. Sprinkle with additional pepper.

Nutrition Facts : Calories 350, Carbohydrate 21 g, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 630 mg

1 medium onion, sliced
2 tablespoons canola oil
1 boneless pork shoulder (4 lb), trimmed of fat
2 teaspoons coarse (kosher or sea) salt
1/2 teaspoon freshly ground pepper
1 1/2 cups apple cider
3 tablespoons honey
3 tablespoons cornstarch
1/4 cup water
1 container (32 oz) refrigerated mashed potatoes with skins
Additional freshly ground pepper, if desired

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From theseasonedmom.com


OVEN-BRAISED PORK LOIN WITH APPLES & ONIONS - CRAVING TASTY
Preheat the oven to 350F. Peel and cut onions into small wedges. Peel, core and cut the apples into 1/2" cubes. Heat oil in a skillet. Sprinkle the loin with salt and pepper. Sear the meat on all sides over fairly high heat, about 5 minutes per side or until golden brown. Remove the meat from the pan and set it aside.
From cravingtasty.com


CIDER-BRAISED PORK SHOULDER WITH APPLES - FOOD NETWORK
Step 13. Add herb sprigs and apples. Step 14. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, about 2 1/2 to 3 hours. Step 15. Transfer pork to a serving dish. Step 16. Boil juice in Dutch oven until reduced by …
From foodnetwork.ca


DUTCH OVEN CIDER-BRAISED COUNTRY STYLE PORK RIBS RECIPE
Add the ribs back to the pan. In a bowl, combine the cider, vinegar, chicken broth, and tomato paste; blend well. Add the bay leaves and thyme; pour over the ribs. Cover the Dutch oven and bake for 3 hours, or until very tender. Skim the fat from the juices and remove bay leaves. Taste and add salt and pepper, if needed.
From thespruceeats.com


CIDER BRAISED PORK LOIN WITH SAUTEED APPLES BEST RECIPES
Add chicken stock, cider vinegar, onions, thyme, and parsley. Cut 2 apples in half; add to casserole. Return ribs to casserole. Bring to a simmer, …
From findrecipes.info


CIDER BRAISED PORK LOIN - RECIPE | COOKS.COM
4 lg. garlic cloves. 1/2 c. apple cider. In a small bowl, combine the salt, pepper, sage and thyme and on a large piece of waxed paper rub the mixture on the pork, coating the pork well. Wrap the pork in the waxed paper and chill it for at least 2 hours or overnight. Pat the pork dry with paper towels when ready to resume.
From cooks.com


CIDER-BRAISED PORK LOIN RECIPE | EAT YOUR BOOKS
Cider-braised pork loin from Gourmet's Weekends: Seasonal Menus and Recipes for Casual Gatherings. Shopping List; Ingredients; Notes (1) Reviews (0) apple cider (alcohol-free) bay leaves; onions ; apple cider vinegar; pork loin; apples; dried sage; Where’s the full recipe - why can I only see the ingredients? Always check the publication for a full list of ingredients. An Eat …
From eatyourbooks.com


PORK LOIN DUTCH OVEN FOOD NETWORK RECIPES
Steps: Pre-heat oven to 350°F. Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat. Salt and pepper all sides of pork roast.
From tutdemy.com


APPLE CIDER BRAISED PORK ROAST | MAGNOLIA DAYS
Add apple cider, onion, salt, and pork to the Dutch oven. Bring to a boil then reduce heat to simmer. Cover and simmer until meat is tender, about 2 to 2 1/2 hours. Remove pork and place on a cutting board. Let rest for 10 to 15 minutes. Slice and place on a serving platter. Cover with foil to keep warm.
From magnoliadays.com


CIDER BRAISED PORK TENDERLOIN | GREENS & CHOCOLATE
Preheat oven to 275 degrees F, if using oven. If using slow cooker, don't turn on your oven. In large dutch oven, heat olive oil over high heat. Sprinkle salt and pepper over the pork tenderloins. Add the pork tenderloins and sear each side until browned. Remove from dutch oven and set aside. Add onion (and more oil if needed) to pot and let ...
From greensnchocolate.com


CIDER-BRAISED PORK SHOULDER RECIPE | SOUTHERN LIVING
Step 3. Cook pork in hot oil in a large Dutch oven over medium-high heat 12 minutes, browning on all sides. Remove from Dutch oven; wipe Dutch oven clean. Boil broth and next 2 ingredients in Dutch oven over medium-high heat. Reduce heat to medium, and whisk in mustard; simmer, stirring occasionally, 5 minutes. Step 4.
From southernliving.com


21 BRAISED PORK BELLY RECIPE TOP CHEF - SELECTED RECIPES
Chef John’s Caramel Pork Belly. 16 hr 30 min. Whole pork belly, soy sauce, brown sugar, fish sauce, rice vinegar. 4.821.
From selectedrecipe.com


CIDER-BRAISED PORK WITH CREAM AND MUSHROOMS | RECIPES | DELIA …
Pour in the cider, then turn the heat down to the lowest possible simmer. Cover and simmer gently for 20 minutes. After that, remove the chops, mushrooms and onions to a plate and keep warm in a low oven. Then turn the heat up under the pan and simmer the sauce briskly (with the lid off) for 8 minutes. Now stir in the cream, let it bubble and ...
From deliaonline.com


CIDER BRAISED PORK LOIN FOOD- WIKIFOODHUB
1 pork loin and 1 rack of 8 ribs (about 5 pounds total) 2 tablespoons salt, plus more for apples: 2 teaspoons freshly ground pepper, plus more for apples: 2 tablespoons vegetable oil: 4 cups apple cider: 6 cups unsalted chicken stock, preferably homemade: 2 tablespoons apple-cider vinegar: 2 medium onions, peeled and cut in half: 4 sprigs fresh ...
From wikifoodhub.com


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