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
Ingredients:
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
Procedure:
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.
