Guy Cooks With Kids Jessies Pork Loin With Apple Cider Gravy Recipes

Steps:

• For the brine: Combine all the ingredients for the brine in a large non-reactive pot. Bring to a simmer and remove from heat. Allow to steep for 30 minutes, then cool in an ice bath. Place the pork loin in a container large enough to submerge it and pour the cooled brine over the pork. Make sure the entire loin is submerged, use a heavy plate, if necessary. Cover the container and place in the refrigerator at least 24 hours and up to 48 hours to cure.
• Remove the pork from the brine, discard liquid. Dry the pork loin with a cloth and cut the loin into 8 (8-ounce) fillets. (You may alternately roast the entire loin whole, then slice medallions for presentation.)
• For the braised lettuce: Cut the lettuce through the core into 16 wedges, reserve. Blanch the corn in salted water until tender, then cool and drain, reserve. Cook the apples over medium heat with a tablespoon of butter in a skillet until beginning to brown. Cool and reserve.
• In a large heavy bottomed skillet, large enough to hold all the pork loins (or 2 smaller pans), heat the vegetable oil over medium heat. Season the pork with salt. Saute the pork fillets about 7 minutes each side for medium.
• For the gnocchi: Meanwhile prepare the sauce. Have a pot of salted boiling water ready for the gnocchi. In a large skillet, melt the butter over medium high heat. Add the lettuce quarters in batches with a pinch of salt and brown on both sides. Remove from the pan. Repeat until all the lettuce is browned. Return all the lettuce quarters to the pan, and over medium high heat, deglaze the pan with the white wine and apple cider. Reduce to a glaze. Add the pork stock and corn kernels and bring to a simmer. Mount the sauce with the remaining butter, add the chopped thyme, adjust seasoning, and reserve warm.
• Cook the gnocchi until they float, then transfer them to the sauce to coat. Divide the lettuce, corn, gnocchi, and sauce among 8 large bowls. Top each with a pork fillet.

Steps:

• Preheat a saute pan over high heat, add the olive oil and allow to come up to a high temperature. Add the onions and cook until slightly softened, 1 to 2 minutes. Stir in the sausage and red bell peppers, making sure to move the pan around and to continue stirring for even cooking. Cook 1 to 2 minutes. Stir in the mushrooms and broccoli and cook 1 to 2 minutes. Stir in the chopped garlic and cook for 3 to 4 minutes, stirring constantly. (The garlic should take on a golden color, but be sure to not let it burn.) Stir in the chopped chicken and cook 1 to 2 minutes.
• Deglaze the pan by adding the chicken stock. Stir around to coat all the ingredients. Add the pasta to the pan, stir to coat and cook for 1 to 2 minutes. Stir in the cream sprinkle in the cheese and cook 2 to 3 minutes. Stir in the parsley and spinach. Remove the pasta from the heat.
• Pour the pasta onto a plate, top with the tomatoes and more cheese, if desired.

Steps:

• Preheat a large saute pan over medium heat, add 2 tablespoons butter and allow to melt. When the butter is melted and bubbling, add the chopped apple. Stir in the lemon juice and honey with a spatula to coat the apples. Continue to cook until the apples are golden, stirring occasionally, 10 to 15 minutes. (If the apples get too brown, remove from the heat and set aside).
• In another large saute pan over medium-high heat, add 2 tablespoons butter and allow to melt. While the butter melts, mix together the flour, 2 teaspoons salt and the pepper in a large bowl. Dredge the chicken breasts in the flour mixture until thoroughly coated. Carefully place the dredged chicken into the heated pan and brown on each side, about 5 minutes per side. Remove the chicken breasts to a baking sheet or oven-safe warming plate and cover with foil. Set aside.
• In the same saute pan, add the chicken stock and apple and cranberry juices to deglaze the pan. Add the cinnamon stick. Add the remaining 1 teaspoon salt to the mixture, whisking to combine. Allow the sauce to reduce until it reaches a nice thick brown gravy consistency, 35 to 40 minutes. Remove the cinnamon stick.
• Add the cooked apples to the thickened sauce and whisk in the remaining 2 tablespoons butter. Add the cooked chicken breasts to the apples and gravy, to reheat briefly (about 1 minute). Plate the chicken breasts, top with the apples and sauce and sprinkle with the parsley.

Steps:

• Preheat the oven to 375 degrees F.
• Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)
• Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples.
• To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.