A couple of weeks ago we braised a hunk of pork butt in our favorite pot, for a sweet‘n spicy pulled pork recipe we brought back from Costa Rica. That reminded me of how tasty braised roasts can be. If you don’t cook the meat too long, the liquids in which the meat cooks impart moist and flavorful results that are amazing. Here is a really easy recipe for a tasty pork roast that is a sure winner for family and company alike! Smacznego!
Braised Pork Loin - Polish Style
1½ pounds boneless pork loin
2 tablespoons seasoned flour
1-2 tablespoons vegetable oil
¾ cup apple cider, apple juice or water
3 large onions, halved and cut in ¼ inch slices
½ teaspoon salt
3 large Granny Smith apples, peeled and cut in ¼ inch slices
2 tablespoon flour
Additional salt and pepper to taste
Dredge the pork loin in the seasoned flour. Heat oil in a 4-5 quart oven-safe pot over medium heat until hot but not smoking. Brown the meat on all sides and set it aside.
Add onions to the pot and sauté on medium heat, stirring occasionally until softened and just starting to turn golden in color - about 5 minutes. Add ½ teaspoon salt and continue to sauté and stir until onions are golden and caramelized. This may take up to 8 more minutes. Remove the onions and set aside for later.
Add the apple cider, juice or water to the pot and return the pork to the pot. It should sit in about one to two inches of liquid. Cover pot with a tight fitting lid and simmer for 1 hour. Check the pot once in a while to make sure the liquid has not evaporated. Add more if needed.
Add the cooked onions and apples to the pot and simmer for an additional 30 minutes. Remove the meat and keep warm on a platter covered with foil.
Strain the pan drippings through a sieve, pressing down on the solids to push all the juices out. Discard the solids and return the strained juices to the pot. Add 2 tablespoons flour and bring to a boil, stirring frequently to make a sauce. Adjust seasonings to taste.