Cider-Glazed Pork Loin with Fennel Coulis and Smashed Red-Skinned Potatoes

Cider-Glazed Pork Loin with Fennel Coulis and Smashed Red-Skinned Potatoes
Photo by Scott Phillips

Ingredients

  • 2 lb. red-skinned potatoes, roughly the same size, scrubbed
  • 3-lb. boneless pork loin
  • 3 Tbs. white truffle oil or extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 6 Tbs. unsalted butter
  • 3 Tbs. minced fresh ginger
  • Salt and freshly ground black pepper
  • + 15 more ingredients
    • 3 cloves garlic, thinly sliced
    • ½ cup minced fresh chives
    • 12 cloves garlic, peeled and halved lengthwise
    • ¾ cup homemade or low-salt chicken broth
    • 1 medium onion, thinly sliced
    • 4 cups apple cider
    • 3 Tbs. vegetable oil
    • Salt and freshly ground black pepper to taste
    • 4 Tbs. unsalted butter
    • 6 whole black peppercorns
    • 1 Tbs. unsalted butter
    • 1 medium bulb fennel, trimmed, cored, and thinly sliced
    • ½ cup dry white wine
    • ½ cup granulated sugar
    • 4 Tbs. unsalted butter

In a medium saucepan, melt the butter. Add the ginger and sauté gently for 2 to 3 minutes. Add the cider, sugar, and peppercorns. Simmer vigorously until syrupy, about 25 minutes; the sauce may reduce to about one-quarter of its original volume, depending on how sweet the cider is. You should end...

View full recipe at Fine Cooking

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