PAIR WITH Paul Cluver Estate Pinot Noir
Inspiration from Food Network Kitchen
Roasted pork loin medallions with Cluver & Jack cider sauce
- drizzle olive oil
- 1kg pork loin
- salt and freshly ground black pepper, to taste
- 1 onion, peeled and sliced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 3 garlic cloves, peeled and sliced
- 3 sprigs thyme
- 3 sprigs rosemary + extra, to garnish
- 60ml (4 tbsp) unsalted butter
- 2 apples, cored, peeled and sliced
- 30ml (2 tbsp) apple cider vinegar
- 250ml (1 cup) Cluver & Jack Cider
- 30ml (2 tbsp) wholegrain mustard
- roast potatoes, to serve (optional)
Preheat the oven to 180˚C. Heat the olive oil in an ovenproof pan over high heat. Season the pork loin to taste. Sear the seasoned meat in the pan on both sides, about 3 minutes per side. Remove the meat and allow to rest. Add the onion, carrots, celery, garlic, thyme, rosemary and 30ml (2 tbsp) of the butter to the pan and brown. Stir in the apple slices. Add the seared meat to the centre of the pan, allowing the juices to collect. Transfer the pan to the oven and roast the loin, about30 minutes, or a bit longer if the meat is preferred more well-done. Remove from oven. Transfer the loin and all of the vegetables and apple from the pan to a suitable container, leaving the juices in the pan. Cover the meat and vegetables with foil and set aside.
Return the pan with the juices to medium-high heat on the stove, adding the apple cider vinegar and scraping up any browned pieces. Reduce by half and add the Cluver & Jack Cider. Reduce by half again. Remove the pan from the heat, and whisk in the wholegrain mustard and the remaining butter. Season to taste.
To serve, cut the loin into medallions and arrange the meat atop the apple and vegetable mixture. Drizzle some of the sauce over the meat and serve the remaining sauce alongside the pork loin medallions. Serve with roast potatoes, if desired, and garnish with the extra rosemary sprigs.