Pigs and a bottle

Staff Writer
Columbus Parent

The most delicious dishes don't have to require a ton of ingredients. The recipe below, from Claire Robinson, host of 5 Ingredient Fix, is luscious and simple - and possible with a short grocery list.

If you don't have hard cider or are cooking for people with a sensitivity to alcohol, replace the cider with broth or apple juice. The flavor won't be the same, but it will still be delicious.

Pork Roast with Hard Cider Gravy

Makes 4 to 6 servings

  • 2 tablespoons unsalted butter, plus 1 tablespoon chilled
  • 2 1/2 pound pork loin, trimmed, tied
  • kosher salt and freshly cracked black pepper
  • 1 onion, sliced
  • 2 Granny Smith apples, cored, sliced
  • 1 bottle (12 oz.) hard cider

Preheat the oven to 375 degrees. Heat a large Dutch oven over medium heat. Add 2 tablespoons butter. Season the pork generously with salt and pepper. Place in hot pan. Sear on all sides until golden brown. Transfer pork to a platter.

Add the onion and apples to the pan. Season with salt and pepper. Cook until they begin to turn golden brown. Pour in the cider. Bring to a simmer, scraping up browned bits. Nestle the pork back into the pan. Cover with a lid. Place in the oven until the internal temperature reaches 145 degrees on a meat thermometer, about 25 to 30 minutes.

Transfer the pork to a carving board. Tent with foil to keep warm. Transfer the remaining contents in the pan to a food processor. Puree, then return to the pan. Bring to a boil. Season with salt and pepper. Reduce heat to low. If gravy is too thick, add more cider. Add remaining tablespoon of cold butter, whisking constantly as it melts. Remove from heat when gravy is smooth and shiny and butter is completely melted. Slice pork. Arrange on a platter. Serve with gravy.

Per serving:

  • 412 calories
  • 39 g. protein
  • 14 g. carbohydrates
  • 2 g. fiber
  • 19 g. fat (7 g. saturated)
  • 122 mg. cholesterol
  • 82 mg. sodium

Robin Davis is food editor of The Columbus Dispatch. She oversees the Food section, published each Wednesday, which features recipes, question-and-answer columns and reviews of cookbooks, wines and local eateries.