- 3 pound boneless pork loin roast
- 1 tablespoon canola oil
- 2 tablespoons of minced thyme, rosemary and sage
- Salt and black pepper, to taste
- 2 tablespoons unsalted butter
- 3 Granny Smith apples, peeled, cored, and each cut into 12-16 wedges
- ½ cup Calvados
- 2 cups apple cider
- 2 cups chicken stock
- 2 teaspoons cider vinegar
Heat oven to 425 degrees.
Pat pork roast dry. Rub roast with canola oil, herbs and season with salt and pepper. Place the pork in a roasting pan. Roast the pork in the heated oven for about 30-40 minutes, or until a thermometer inserted diagonally into center of meat registers 145 degrees. Transfer to a plate and rest 15 minutes before slicing.
While meat is resting, heat butter in the same pan over medium heat until foam just begins to subside. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5-7 minutes. Remove the pan from the heat and carefully deglaze the pan with Calvados. Return the pan to the heat and simmer until the Calvados is almost completely reduced. Then add the cider and chicken stock to pan. Bring the sauce to a boil over high heat and reduce by about half or until it thickens slightly. Remove from heat and stir in vinegar, season with salt and pepper, and any juices that have accumulated on the plate.
Just before serving, warm the roast for 4-5 minutes in the oven if it is no longer warm. Cut the roast into 1-inch slices and serve with the apples and sauce.