Dijon Rstd Loin Pork w/Apple Cider Sauce No. 3488 Yields 12 Servings
1/4 Cup Sage Leaf, Dried Thick
1/3 Cup Coriander, Crushed 1/8 Cup Olive Oil
1 5 Lb Pork Loin, Trimmed, 1 1/2 Cups Madeira
Boned, Rolled & Tied 4 1/2 Cups Apple Cider 2 Tbls Olive Oil 3/4 Cup Dijon Style Mustard
3 1/4 Lbs Macintosh or Granny 1/3 Cup Evaporated Milk
Smith Apples, Sliced – Sage Leaf, Fresh 1/4″ Thick
1 1/2 Lbs Onions, Sliced 1/4″
Preheat the oven to 375 degrees. Rub the pork loin with sage and coriander. Heat the first measure of olive oil in a large, heavy skillet. Sear the roast in the olive oil. Transfer the roast to a baking rack in a baking pan. Bake to an internal temperature of 150 degrees (about 1 1/2 hours). Remove from the oven. Keep warm. Sear the apples and onions in the second measure of olive oil. Deglaze the skillet with the Madeira. Add the apple cider, mustard and evaporated milk. Cook, stirring frequently, until reduced by 50%. Slice the pork into serving size portions. Spoon sauce over. Dress with apples and onions. Garnish with fresh sage.