Roasted Pork W/ Marsala Apple Demi-glace Recipe

Preheat

Preheat oven to 400°F (200°C). Position rack in middle.

Pat the pork loin dry with paper towels. Trim excess fat if necessary to leave an even layer.

Season the pork evenly on all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a large oven-safe skillet or roasting pan over medium-high heat. Add 2 tbs olive oil and, when shimmering, sear the pork loin on all sides (about 2–3 minutes per side) until nicely browned. Use tongs to hold and brown the ends as well.

Remove the seared pork to a plate. Add halved/quartered onion, carrot pieces, celery, and crushed garlic to the hot pan. Cook 2–3 minutes, stirring, to pick up brown bits and soften vegetables.

Nestle the pork back on top of the vegetables in the pan. Transfer the pan to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 140–145°F for medium (roughly 20–30 minutes depending on thickness). Start checking at 18 minutes.

Remove the pan from oven and transfer the pork to a cutting board. Tent loosely with foil and rest for 10–12 minutes (carryover will bring temperature up to about 145–150°F). Reserve pan and vegetables and any accumulated juices for the sauce.

While the pork rests, place the skillet with vegetables and pan juices over medium heat. If there is an excessive amount of fat, spoon off all but about 1 tbs. Add 2 tbs unsalted butter and let it melt.

Add the finely minced shallot and sauté 1–2 minutes until translucent and aromatic. Add the diced Granny Smith apple and cook 3–4 minutes until apples start to soften and take on some color.

Deglaze the pan with 3 tbs dry Marsala wine, scraping up browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 1–2 minutes.

Add 1 cup apple cider and 1 cup concentrated beef or veal demi-glace. Stir to combine and bring to a simmer.

Add 1 tsp fresh thyme leaves and 1 tsp chopped fresh sage. Let the sauce simmer gently for 6–8 minutes, reducing until slightly thickened and the apple pieces are tender.

Stir in 2 tbs heavy cream and 1 tsp Dijon mustard to enrich and balance acidity. Simmer 1–2 minutes more. Taste and season with salt and freshly ground black pepper to taste.

For a glossy finish, whisk in 1 tbs cold cubed butter off the heat, one piece at a time, until incorporated.

Slice the rested pork loin into 1/2-inch thick medallions. Arrange on a warmed platter or plates.

Spoon the Marsala apple demi-glace over and around the pork medallions, making sure to include some softened apple pieces and pan vegetables for texture.

Garnish with 1 tbs chopped fresh parsley. Serve immediately with your choice of sides (mashed potatoes, roasted root vegetables, or buttered noodles).