Pork with Apples and Shallots
Adapted from Elizabeth Bard’s Lunch in Paris
- 3 cups apple cider plus 1 cup apple cider
- 3 cups ice
- 1/4 cup kosher salt
- 1 tablespoon black pepper
- 1 tablespoon coriander
- 1 bay leaf
- 2 pounds pork loin, trimmed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 Granny Smith apples, peeled, cored, and quartered
- 6 shallots, cut in half
- 1 tablespoon bourbon (optional)
- 1 1/2 teaspoons course ground mustard
Bring 3 cups of cider, salt, pepper, and coriander to a boil in a saucepan. Remove from the heat, add the ice, and cool completely. Transfer the brine to a large zip top bag, add the pork loin, and refrigerate for 8 hours.
30 to 45 minutes before you’re ready to cook, remove the pork from the brine, dry with paper towels, and let sit at room temperature.
When ready to cook, heat the oven to 375 degrees and melt the butter and oil over medium heat in a large oven safe frying pan or dutch oven. Add the pork and brown it on all sides. Transfer the pork to a platter and cook the shallots and apples for 5 to 10 minutes until they begin to brown lighly.
Return the pork to the pan, add the remaining 1 cup of apple cider, and cook until an instant read thermometer inserted in the center of the pork registers 155 degrees. Transfer the pork to your serving platter and cover with foil for 10 minutes.
Return the pan to the stove top, add the bourbon (if using), and allow the sauce to reduce slightly. Whisk in the mustard, add salt and pepper to taste, and thin with additional apple cider if desired.
Serve slices of the pork topped with the apple shallot sauce.