Applejack-Braised Pork

It’s harvest time across America. My favorite childhood memories of the farm involved riding in a combine during corn harvest. It’s mesmerizing. I hit the jackpot last week at work, accompanying a journalist on a harvest ride-along.

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When you grow up in an ag family, fall is just as synonymous with harvest as picking apples or watching football. And when the weather turns chilly, I turn to slow cooking.

This pork goes great with so many things — sauteed apples, root vegetables, roasted cauliflower, or polenta, to name a few.

Happy harvest!

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Applejack-Braised Pork Loin
Serves about 5

2 tablespoons butter
2 tablespoons olive oil
3 pound boneless pork loin
Salt and pepper
2 shallots, chopped
1/3 cup Applejack or other apple brandy
1 1/2 cups beef stock or broth (or try apple cider)

Preheat oven to 325 degrees. In a 1.5 quart Dutch oven, melt butter over medium heat. Add oil. Season pork with salt and pepper. Sear pork on all sides, about 8-10 minutes. (If necessary, cut meat into 3-4 pieces and work in batches.) Place meat on a platter.

Add shallots to pan; cook 3-5 minutes until soft and translucent. Remove from heat. Deglaze the pan by pouring in brandy and scraping up the browned bits. Return pan to heat. Add pork and stock. The meat will not be completely submerged. Heat to a simmer.

Cover pot with lid and transfer to oven. Cook until fork-tender, about 2 hours, turning meat halfway through. Place meat on a platter. Let sit for 10 minutes. Shred with a fork. Spoon pan sauce over meat.

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