When I made these Cider Glazed Scallops a few weeks ago, I knew immediately that I wanted to use the same cider glaze and cauliflower puree with pork.  Pork chops, pork loin or pork tenderloin.   I also love apple and fennel with pork, and knew the combination of the cider glaze and the apple-fennel relish would be spectacular.  It was just delicious.

For the cider glaze, adapted slightly from this recipe

3 – 4 cups fresh apple cider

1 teaspoon minced shallot

1 teaspoon minced fresh ginger

1/2 teaspoon red pepper flakes

3-4 Tablespoons cider vinegar (I prefer Bragg’s)

Salt and pepper

Place the ingredients in a wide saucepan.  Bring to a boil over medium heat, and allow to reduce to about 1 cup.  This should take 15-20 minutes.  Keep warm over low heat.

For the fennel – apple relish

2 sweet, crisp apples, like Honey Crisp, diced

1 large fennel bulb, sliced

1 large shallot, sliced

Sauté the shallot in a tablespoon of olive oil, in a large oven proof skillet, that you will cook the pork roast in.  When shallots are slightly caramelized,  add the apple and fennel.  Sauté about 5 minutes and remove from the pan.  Set aside while your brown the pork.

for the Pork

Preheat the oven to 375′

1  3-4 pound boneless pork loin roast

salt and pepper

Season the pork roast with salt and pepper.  Bring the sauté pan you used for the apple relish to medium heat.  Add a little oil, if needed.  Brown the roast on all sides.  Add the apple, fennel and shallots back into the sauté pan.  Place in the pre-heated oven and roast approximately 30 minutes, or until thermometer reaches 150′ – 155′.  Do not overcook it!  The roast will cook a bit after being removed from the oven, while it rests.

While the roast is cooking, prepare the Cauliflower Puree.

for the Califlower Puree, again, adapted from this recipe

1 large head of cauliflower, cut into small pieces

1 1/2 cups chicken stock

1 teaspoon ground cumin

1/2 teaspoon red pepper flakes

salt and pepper

Place the cauliflower in a large sauce pan.  Add the chicken stock, cumin, and red pepper flakes.  Bring to a boil, cover, reduce the heat and simmer for about 10 minutes until the cauliflower is done.  Transfer the cauliflower and the liquid to a blender.  Blend until smooth.  Season with salt and pepper.  Return the mixture to the sauce pan and keep warm, over very low heat, until ready to serve.

To serve, slice the roast into 1 inch thick slices.  Plate the cauliflower puree, the sliced roast and a spoon full of apple-fennel relish.

I hope you enjoy this recipe.  Thanks for stopping by.

Have a great evening,

Laura

Print Friendly