Cider-Glazed Pork3 lbs of sliced pork loinSalt and papper 2 Tbsp vegetable oil 6 small shallots, peeled 2 cups apple cider ½ cup apple butter 1 bay leaf 1 sprig fresh thyme 1 tsp cider vinegar Pat pork loin dry with paper towels and season with salt and pepper. Heat 1 Tbsp oil on medium high heat until just smoking. Sear pork cutlets. Remove cutlets and set aside. Add remaining 1 Tbsp oil and shallots to pan until golden brown, 3 to 5 minutes. Increase heat to high, add cider, apple butter, bay leaf, and thyme and bring to a boil. Cook until thickened, about 8 minutes. Stir in vinegar and accumulated pork juices. To Freeze: Freeze meat in a small amount of sauce, keeping the rest of the sauce separate to be served with the meal. To Reheat: Defrost. Cook until pork is done, basting with glaze often. |