APPLE CIDER GLAZED PORK WITH APPLE SLAW AND SWEET POTATO WEDGES

This recipe comes courtesy of my husband Jason and is perfect for this time of year.

one 2-3 pound boneless pork loin

1/2 cup fresh rosemary

2 cups apple cider

For glaze

3 cups apple cider

1 cup apple cider vinegar

1/4 cup maple syrup

1/4 cup honey

1/4 cup brown sugar

For slaw

4 apples

1 carrot

1 head cabbage

1 cup mayo

1 tbsp honey

1 tbsp dijon mustard

1/2 cup dried cranberries

salt

pepper

For sweet potato wedges

4-6 sweet potatoes

1 stick butter butter

1/4 cup brown sugar

 

 

PRE-HEAT OVEN TO 350

PORK- season pork loin with oil, salt, pepper and fresh rosemary. Place on sheet pan and add 2 cups apple cider and roast until internal temperature of 145-150 (about 35 min)

CIDER GLAZE- using 3 cups apple cider to 1 cupcider vinegar, pour into sauce pot add drippings from pork loin and reduce about 2/3’s then stir in maple syrup, honey, and brown sugar to taste.

APPLE SLAW- julienne 4 apples, 1carrot and 1 head cabbage, add 1 cup mayo, 1 tbsp. Dijon mustard 1 tbsp. honey, add ½ cup dried cranberries. Mix together thoroughly. Salt and pepper to taste

SWEET POTATO WEDGES- wash sweet potatoes and cut into 3inch long wedges, leave skin on. Make a melted butter and brown sugar mixture. Toss wedges into melted butter mixture, arrange on sheet pan, sprinkle salt and pepper. Roast until tender at 350.

 

PLATING- arrange components separately, 4oz apple slaw, two 2oz slices of pork loin, 2oz ladle of glaze over pork loin, 5 potato wedges.

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