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Cider Braised Pork

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Cider Braised Pork
  • Prep 10 min
  • Total 1 hr 30 min
  • Servings 4
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This delicious slow-cooked meal is made stovetop and delivers incredible flavor.
by: Sarah Walker Caron
Updated Aug 4, 2016

Ingredients

  • 1 tbsp olive oil
  • 1 1/2 lb boneless pork roast
  • 1 medium sweet onion, quartered
  • 1 lb potatoes, cubed
  • 3 cloves garlic, crushed
  • 1/2 cup chopped fresh sage
  • Sea salt and pepper
  • 1 1/2 cups apple cider

Steps

  • 1
    Heat the oil in a dutch oven over medium heat. Add the pork roast and brown on all sides. Remove the roast from the pan.
  • 2
    Add the onions and potatoes to the pan. Stir well. Cover and cook for five minutes.
  • 3
    Stir the garlic, sage, salt and pepper into the dutch oven.
  • 4
    Add the roast to the pan and pour the apple cider over. Cover and simmer on low heat for 1 hour to 1 hour and 15 minutes, until cooked through.
  • 5
    Remove the meat, potatoes and onions from the pan. Let rest for 10 minutes before slicing the pork.
  • 6
    Serve immediately.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • For years, I lusted over fancy Dutch ovens.

     I imagined having the heavy, tightly covered pot in my cache for all sorts of braising, stew making and more. So last Christmas when I unwrapped the exact one I'd thought about for so long, I was thrilled.

    The Dutch oven is perfect for making recipes like my Cider Braised Pork. The pork is browned in olive oil and then braised (with onions and potatoes) in apple cider over low heat. The result is an intensely flavorful dish with sweet undertones.

    Don't worry -- you won't mistake it for dessert though. This is definitely a good, hearty dinner (hint: stab a bit of onion with the pork for an amazing bite). Serve it with a salad or some corn and your meal is made.

    But what's this braising?  Braising is a cooking technique where meat is browned and then slowly cooked in a covered pot with liquid. Sounds like boiling? It's not. You use a small amount of liquid, so the moisture from the liquid circulates in the pot, breaking down the meat and rendering it tender and flavorful (particularly if you use a flavorful liquid).

    The best part? Most of the cooking of a dish like this is totally hands-off.

    Looking for a braised pork that is even more hands off? Check out Slow Cooker Roast Pork with Fruit.

    Sarah W. Caron is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah's Cucina Bella.
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