Pork loin in cider

Ingredients for 4 servings:

• 1 kg roast pork, boned back
• 100 g shallot(s)
• 2 tbsp clarified butter
• 1 tsp sugar
• 375 ml cider, bitter
• 3 apples, sour
• 2 sprigs of fresh oregano (or 2 tsp dried oregano)
• 4 cl Calvados
• salt and pepper
• possibly cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

…makes a lot of sauce

Rinse the pork loin with cold water, pat dry, and rub with salt and pepper. Heat clarified butter in a large casserole dish and brown the meat all over. Meanwhile, peel and quarter the shallots. Add the shallots and sugar to the seared meat and heat until the sugar is lightly caramelized. Deglaze with the cider, cover, and simmer gently for 1 hour, basting the meat frequently with the braising liquid. Wash, quarter, and core the apples. If you like, you can, of course, peel them beforehand. At the end of the braising time, add the apples, oregano, and Calvados to the meat and simmer for another 15 minutes. Remove the pork loin from the dish, wrap in aluminum foil, and keep warm. Remove one-third of the apples from the dish, puree the remaining apples with the liquid, and season with salt, pepper, and cream, if desired. Return the apples to the sauce, heat briefly again, and then serve on plates with the meat slices and the sauce. Croquettes make a great side dish, and a glass of cider is a perfect drink.