I snagged a jug of cider from the store the other day. It was the first day I could justify wearing a jacket and the air had that crisp smell to it that told me fall was settling in. It was time for warm drinks and comfort food, meals spent on the couch in front of the fireplace with your loved ones, when no table is required. The glory of such a meal is the crackle of a fire and trailing conversation.
To me this recipe sums up the season: sweet, unexpected, and comforting. It goes well with mashed potatoes and with a steaming cup of mulled cider for dessert.
Cider Braised Pork with Caramelized Onions
- 1 pork loin or 1 shoulder of pork (cooking times will differ, see below)
- 1 cup McCutcheon’s Unfiltered Cider
- 4 medium onions
- 1 tbsp olive oil
- 3 garlic cloves, sliced thinly
- salt and pepper to taste
- Preheat the oven: For the Pork Loin to 450ºF (For the Pork Shoulder 375ºF)
- Prepare the meat by patting it dry with a paper towel. then cut shallow diagonal cuts along the fat and push the slices of garlic cloves into the cuts. Season the meat with salt and pepper to your liking.
- In a deep pot that is oven safe with an airtight lid, heat the olive oil over high heat on the stove top
- When the oil is hot, brown the pork on all sides until golden. Pull the pork out and set aside.
- Reduce the heat to medium and throw in the onions and season with salt and pepper. Cook until the onions are a light gold and soft.
- Add the cup of McCutcheon’s cider and return the meat to the dish.
- Cover the dish and place in the oven
- For the Pork Loin cook for 30 minutes or until cooked through (For the Pork Shoulder for 2 1/2 to three hours, or until done)
- Remove the dish and pull out the pork and set aside.
- Return the dish to the stove stop and simmer the onions and cider until reduced to half the amount.
- Slice the pork and serve with the onions and cider sauce over mashed potatoes.