Fall Flavor Infused Pork Loin

            

           After a stroll through the grocery store, thinking that it was going to be another chicken and rice night; I came across some fresh, fall sales.  Instead of the usual eight to ten dollar price tag, I found that pre-trimmed pork loins were on sale for $5.49. I also had a dollar off coupon, making it an exceptional deal. 

I did a bit of investigating on my phone and came across a Pioneer Woman recipe for apple and onion roasted pork shoulder.  The pictures were pretty and the recipe sounded great. It even utilized other ingredients that are easily found on sale in the fall.  The only catch was that the recipe called for a different cut of pork, which has a nice fat cap as well as fat marbled into the meat.  Don’t get me wrong, it sounded delicious, but not in line with my higher protein, lower fat dinner plan. 

I went ahead and stuck with my pork loin and picked up some red potatoes to throw in the Dutch oven, making this a one pot meal. I also substituted yellow onions for red and tossed in a star anise for added depth.  Overall, it was a delicious dish that didn’t sacrifice flavor when I eliminated the fat. 

            One quick note: I am sure this recipe would work in a slow cooker quite well.  I would still sear the meat to seal in the juices before tossing in all of the ingredients.  I came across it one day and now I always this site to convert oven to slow cooker temperature and time.

           Ingredients:

       1 Pork Loin 

            2 Tablespoons Olive Oil 

            1 Cup Apple Juice 

            4-5 Red potatoes - Quarted

        2 Small Apples, Cored And Cut Into Wedges 

            2 Medium Red Onions, Sliced 

            1 Bay Leaf 

       1 Star Anise Pod

            Salt Pepper and Paprika to taste

Directions:

            Preheat your oven to 325 degrees.

            Add 1 tablespoon of the oil (or enough to lightly coat the bottom) to a Dutch oven that has been heated over a medium flame.  Add half of the sliced onions and the star anise pod, if using. Allow the onions to soften and get a bit golden.  Remove the onions and place into a bowl.  Also, remove the star anise and discard.  

Clean and dry the pork loin. Season liberally with salt, pepper and paprika.  Add the remainder of the oil to the pot and turn up to a high heat.  Brown the loin on all sides.  Remove the meat and deglaze the pan with the apple juice.  Line the bottom of the pot with the pieces of potato.  Add the bay leaf.  Rest the pork loin on top of the potatoes.  Toss in apple slices and remaining onion.  

Cover the pot and place in the oven for an hour and a half. 

Remove everything but the juices (the apples will have mostly dissolved). Place the pot, uncovered on the stove over medium-high heat and reduce to a glaze-like consistency.  Plate your sliced pork and potatoes.  Pour glaze over top and enjoy!