softpolt.blogg.se - Calvados vs applejack in a sauce

#Calvados vs applejack in a sauce how to#
#Calvados vs applejack in a sauce full#

Pour the glaze into a heat-safe bowl or glass jar, place into fridge, and allow to cool for about 45 minutes (it will also thicken a bit more as it cools) once ready to use, pour half of the glaze into a small dish, reserving this for use after the pork is cooked (as not to cross-contaminate), and use the other half for glazing during the cooking process.

To prepare the apple brandy glaze: in a small sauce pan, combine all of the glaze ingredients, and whisk together, place over medium-high heat and bring to the boil then, reduce heat, and simmer for about 20 minutes or until the mixture is reduced by about half.

To serve, I allow the pork roast to rest for 10-15 minutes before slicing and serve it atop of the apples and onions on a large platter I pour the reserved glaze from the second ramekin over the pork, apples and onions, garnish with thyme leaves, and serve.

Next, I place the seasoned pork loin over top of the apples and onions, and brush on some glaze from one of the ramekins I then insert a meat thermometer and roast the pork until 145° and the meat is tender and juicy, brushing with glaze periodically.

I toss my sliced onions with a touch of oil, salt and pepper, and mound them onto my prepared baking sheet next, I toss the apples with some oil, salt and pepper, and then mound those over top of the onions.

On a large platter or in a large bowl, I season my pork loin with my dried herbs and seasoning, and set it aside.

Next, I preheat my oven to 400°, and prepare a baking sheet with parchment paper or foil.

Then, I divide the glaze equally between two ramekins or small dishes, and set both aside to cool.

To start things off, I whisk together my apple brandy ingredients in a small sauce pan or pot, and place over medium-high heat once the mixture comes to a boil, I reduce the heat and allow the glaze to simmer for about 20 minutes, to slightly thicken.

#Calvados vs applejack in a sauce full#

Here's a sneak peek at my pork roast recipe with apple brandy glaze: (or just jump to the full recipe.) To this, I add a touch of honey, brown sugar, some salt, and a small drizzle of apple cider vinegar to balance the sweetness.Īnd because I use this glaze both during the roasting process as well as after the pork is roasted, I separate the glaze into two portions, one to use prior/during roasting, and one to use after the pork has roasted, to avoid cross contamination.įor a bit of savory, herby flavor, I like to use some Herbes de Provence to season my pork loin with, and then nestle that over top of a small bed of fresh apples and sliced onions for a sweet, juicy accompaniment.

I like to use equal parts Calvados apple brandy (you could use any kind of apple brandy, this one happens to be French), and unfiltered apple cider or apple juice. When preparing my pork roast recipe, I like to begin by preparing my delicious, sweet apple brandy glaze to have on hand to brush over top of the pork loin.

#Calvados vs applejack in a sauce how to#

How to Cook a Pork Roast with Apple Brandy Glaze

Lean, juicy pork loin is one of my favorite cuts of meat to roast in the oven during autumn, when apples and cider are plentiful and fresh, as these pair scrumptiously with the mild pork, creating some earthy balance and a bit of festive flair.Ĭrusted with dried herbs and brushed with my homemade apple brandy glaze prepared with apple cider, Calvados (a French apple brandy), honey and a touch of apple cider vinegar, the pork roast gently cooks, nestled atop of fresh Golden Delicious apples and onions, to sweet, savory and seasonal perfection. In the cooler months, I truly appreciate turning on my oven and allowing it to do most of the heavy lifting when it comes to meal time.ĭelicious braises and succulent roasts combined with seasonal ingredients gently sputter away and crisp, sending sweet-savory and herby aromas into the air reminding everyone in the house that a cozy, warming dinner will soon be served. Pork Roast Glazed with Sweet, Earthy Flavors

Simply roasted until succulent and juicy, the pork loin is brushed with a glaze prepared with apple brandy and cider, and nestled atop of fresh apples and onions for a sweet and savory accompaniment! My pork roast with apple brandy glaze is a delicious fall meal, brimming with the flavors of sweet apples and savory herbs.