Wolfgang's ROASTED PORK LOIN WITH GRANNY SMITH APPLES By Wolfgang Puck
Makes 6 to 8 servings. 1/2 cup apple juice 1/2 cup store-bought barbecue sauce 1/4 cup balsamic vinegar 2 tablespoons Dijon mustard 4 garlic cloves, crushed 1 teaspoon chopped fresh marjoram leaves, plus fresh marjoram sprigs for garnish 1 whole boneless pork top loin (3 to 5 pounds total weight) Salt 1 teaspoon freshly ground black pepper 4 Granny Smith apples, cored and halved To marinade pork: In mixing bowl, whisk together apple juice, barbecue sauce, balsamic vinegar and mustard. Stir in garlic and chopped marjoram. Put pork in large, heavy-duty, sealable plastic food-storage bag. Pour in apple juice mixture. Seal bag, taking care to remove all air. Put bag, sealed edge up, in large mixing bowl to catch any leaks. Refrigerate for at least 1 hour or as long as overnight. To roast pork: Preheat oven to 400 degrees. Remove pork from marinade. Reserve marinade. Pat pork dry. Sprinkle pork generously all over with salt and black pepper. Place on rack in roasting pan. Roast for 15 minutes. Baste roast with reserved marinade. Reduce heat to 325 degrees. Place apples in roasting pan around pork. Roast, basting every 15 minutes for first half hour only, for 1 to 1 1/2 hours or until center of meat registers 150 degrees on instant-read thermometer. Transfer pork and apples to carving platter. Garnish with marjoram sprigs. Cover with foil to keep warm. To make sauce: Pour juices from roasting pan into small saucepan. If necessary, add little water to hot roasting pan and stir and scrape with wood spoon to deglaze pan deposits. Add this liquid to saucepan. Skim off any fat floating on surface. Bring to a boil. Simmer for 3 to 5 minutes or until mixture reaches syrupy consistency. Transfer to sauceboat. To serve: Carve pork across grain into 1/2-inch-thick slices. Arrange overlapping slices and apple half on each serving plate. Top with sauce. Serve immediately. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
