Recipe: Roast Pork and Apples with Cream Gravy

ROAST PORK AND APPLES WITH CREAM GRAVY

1 pork loin roast (3 to 4 pounds)
Kosher salt and freshly ground black pepper (to taste)
1 tablespoon olive oil
8 small (4 ounces) shallots, peeled and whole
2 (4-inch) sprigs fresh rosemary
1 bay leaf
2 sweet-tart baking apples such as Braeburn or Granny Smith, halved and cored
1/2 cup hard apple cider
1 pint heavy (whipping) cream

Preheat oven to 400 degrees F.

Season roast on all sides with salt and pepper. In Dutch oven or other oven-proof pan, heat oil over high heat. Sear pork on all sides until deep brown, carefully turning with tongs. Transfer to a plate.

Arrange shallots, rosemary and bay leaf in Dutch oven and place pork on top.

Cover with foil and bake 40 minutes. Remove foil and nestle apples around pork. Continue to roast until instant-read thermometer inserted into center of roast reaches 145 degrees, 20 to 40 minutes depending on size of roast (pork should have a blush of pink juice when sliced). Remove from oven, place pork on a cutting board, and cover loosely with foil.

Put shallots and apples in a small serving bowl and keep warm. Over high heat, deglaze Dutch oven with cider, scraping any browned bits on bottom and sides of pan; cook until liquid is reduced by half.

Add cream and simmer until thickened, about 2 minutes. Season with salt and pepper.

Carve roast and serve with the shallots, apples and cream gravy.

Makes 4 to 6 servings
Source: The Farm to Table Cookbook: The Art of Eating Locally by Ivy Manning