|Pork and Apples|
Pork and Apples
1 pork loin, (24 oz.)
1 large onion, sliced
1 large apple, sliced
1/2 cup white wine
3/4 cup chicken stock
3 Tbsp. apple butter, divided
1/2 tsp. basil
1/2 tsp. rosemary
1 Tbsp. olive oil
1 Tbsp. flour
In a heavy pot or dutch oven with tight-fitting lid, brown pork in oil for about 10 minutes.
After turning pork, add sliced onions.
Add wine, chicken stock, 2 Tbsp. apple butter, basil, and rosemary. Turn heat to low, cover, and braise for 45 minutes.
Slice apples, about the same size as the onions. Add to pot.
Cover and cook for 30-40 minutes longer.
Remove pork, onions, and apple to a bowl; cover to keep warm.
Turn heat up to medium and add flour and remaining Tbsp. of apple butter. Reduce until slightly thickened, about 2 minutes.
Slice pork and serve with sauce.
Recipe Adapted from Thyme for Cooking, the Blog