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Apple and Cognac Braised Pork Roast

Updated 5:32 PM EDT, Wed, Dec 30, 2009

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Apple and Cognac Braised Pork Roast

from Ryan Scott, contestant, Top Chef Season 4 and owner of Ryan Scott 2Go Catering

2 teaspoon fresh Thyme
1 teaspoon fresh Sage
1 teaspoon Black pepper
1 boneless rolled Pork Loin roast (3 pounds)
1 tablespoon Corn Oil
1 cup chopped Onion
1 tablespoon Garlic, minced
1 tablespoon Ginger, minced
1 large Granny Smith Apple, peeled and chopped
½ cup thawed unsweetened Apple Juice Concentrate
½ cup JC Apple Cognac
½ cup Low Sodium Chicken Stock
½ teaspoon Salt

1.  Combine 1 teaspoon thyme, sage and pepper and rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, sauté onion garlic, ginger and apple for 3-5 minutes or until tender. Add cognac (watch out for flame) and reduce by 2/3, then add apple juice concentrate, stock and salt; bring to a boil.   Return meat to the pan. Cover and bake at 325° for 50-60 minutes or until desired doneness, basting occasionally with juices.  Remove to a serving platter and keep warm.

2.  Pour cooking liquid into a measuring cup; skim off fat.  Place back into pan and bring to a boil.  Whisk in 2 tablespoons of butter and 1 teaspoon of fresh thyme.  Serve warm over sliced pork. 

First Published: Dec 18, 2009 5:34 PM EDT
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