Slow cooked Pork pot roast with Apple Cider sauce

[Bettie Boo]

For all those who like the idea of a tasty dinner only using one pot

 

I've used pork loin for this, but would work with a pork shoulder as well

 

 

1 & 1/2 lb pork loin

S&P

2 T olive oil

 

Using a large all metal deep sided skillet, season the loin with S&P, heat oil in pan and brown the loin on all sides about 3 min. per side

 

Remove loin to a plate and set to the side

 

To the pan add:

 

2 T butter

3 good sized Carrots roughly chopped

2 sticks chopped celery

1 large onion roughly chopped

4 peeled roughly chopped potatoes

2 peeled, cored apples each cut into 8 pieces

couple sprigs rosemary

some fresh thyme sprigs

2 cloves of smashed garlic

S&P

 

cook the vegetable for about 8 minutes until slightly browned, stirring frequently

 

push vegetables to the sides of the pan, add the loin to the centre of the pan and place veg around and on top of the loin, drizzle with a little olive oil

 

Place the pan in a preheated oven gas mark 5 and cook for 1 hour - remove from oven give the veg a stir and then cover with either a lid for the skillet or dampened down baking paper and cover skillet place back in oven and roast for a further 1 & 1/2 hours

 

Place pork on a cutting board and cover with foil to rest

 

Place the vegetables in a covered casserole dish to keep warm

 

Remove the sprigs of herbs

 

Heat the skillet, and add 2 T of cider vinegar to de-glaze the pan stirring with a wooden spoon, reduce by 1/2

Add 1 cup good apple cider & whisk in 2 T wholegrain mustard; reduce by 1/2 again

 

Cut the roast pork, poor sauce into a serving dish - makes a lovely dinner on a cruising day and you've only dirtied 1 pot taboot