Witamy!
Do you have a favorite, “go-to” cooking
pot? Why do you like it so much? Ours used to be this wide, shiny 5-quart
beauty that is well into its golden years, having been purchased over 45 years
ago, as part of a cookery set Laura bought before we got married. Occasionally we still see this same brand of
pots being hawked at home & garden shows by salesmen who cook every type of
ingredients without sticking, burning or ever ruining the food. They’re right next to the miracle wiping
cloth, miracle mops, and miracle knives that cut everything from paper to my
fingers. We’ve bought a lot of pots over
the years: small saucy pots, big lobster
pots, pasta pots, steamer pots, non-stick pots, outrageously expensive pots,
just about every kind of specialty pot ever made.
Now we have a
new favorite – a bright yellow, cast iron Dutch Oven by Le Creuset. It’s heavy
and a bit awkward to work with, but it’s our beloved, go-to vessel for chili,
spaghetti sauce and of course for braising meats such as beef roasts or pork
loins. It heats evenly and keeps its
heat marvelously and does its best work on medium. If you don’t burn your food
in the bottom, its easy to clean as well.
We love
braising pork loins in our pot. Pork
loins are inexpensive, lean, healthy, and delicious.
Here is a
really easy recipe for a tasty pork roast that is a sure winner for family and
company alike!
Braised Pork Loin - Polish Style
Serves 6
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 the oil
in a 4 or 5 quart oven-safe pot over medium heat until it’s hot but not
smoking. Brown the meat on all sides and
remove from the pot.
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. Check the
internal temperature with a meat thermometer. The safe internal pork cooking temperature is
145° F followed by a three-minute rest. A little pink inside is perfectly
OK. Remove the meat and keep warm on a
platter covered with foil. Don’t let it
sit too long because it tends to dry out quickly.
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 to half cup of cold water and blend well. Add back to the pot juices and bring to a
boil, stirring frequently to make a sauce.
Adjust seasonings to taste.
Slice the pork
thinly, arrange on a pretty serving platter, and pour the sauce over the
meat.
Image courtesy of blueapron.com
Serve with red
cabbage, mashed potatoes, Polish beer or your favorite hearty red wine.
Smacznego!