Even though the quick-pickled apples are not cooked in Clarksburg SHOUT! Hard Cider, they are the secret ingredient to this pork loin. They can also be made up to a week ahead of time. Just store them in a jar in the fridge in the vinegar mixture. You can also experiment with adding more jalapeños or leaving out the seeds entirely, depending on how spicy you want the apples to be.

In this recipe, the pickled apples add a pop of flavor to brighten up the pork, but they can also be used on salads, sandwiches, or even on charcuterie boards.

Now, let’s talk meat. Fat on a pork loin renders as it roasts, which helps the meat stay juicy and flavorful. We cook this pork loin in SHOUT! Hard Cider, which also infuses flavor and moisture. Pork loin is versatile, nutritious, and usually available at a more reasonable price point than some other cuts. Unlike cured pork products such as bacon or ham, fresh pork is naturally low in sodium.

This recipe does require that you watch the pork and cider level in the pan while it’s roasting. If all the cider evaporates, the apple mixture could start to burn, so keep a lookout and add a splash more cider when necessary.

Also, pay special attention to Step 7. This is where you’ll reduce the juices to make a little sauce. We don’t add any cornstarch or flour to get it to gravy thickness, just butter and a pinch of salt. But it will reduce considerably to make for a nice concentration of flavor.

This dish is great to make when you’re having friends over and want to impress. You can also put any leftovers on a piece of crust bread for a delectable sandwich.
Prep time: 90 minutes
Total time: 4 hours
Yield: Feeds 6 people
For the quick-pickled apples and chiles:
¼ c. cider vinegar
1 tbsp. sugar
¼ tsp. allspice berries
¼ tsp. coriander seeds
Pinch kosher salt
1 large tart apple, peeled and cut into ¼-inch slices
2 small jalapeños, seeded and thinly sliced

For the pork:
1 (2½- to 3-pound) boneless pork loin (not tenderloin)
2 tsp. chopped fresh rosemary, plus more rosemary sprigs for garnish
2 tsp. fennel seeds, coarsely crushed
2 tsp. kosher salt
½ tsp. freshly ground black pepper
1 large, tart apple, halved, cored, and sliced into ¼-inch slices
1 onion, halved and cut into ¼-inch slices
3 garlic cloves, smashed and peeled
1 cinnamon stick, broken in half
½ c. chicken stock, more as needed
About 1 c. (8 fluid ounces) Clarksburg SHOUT! Hard Cider or chicken stock, more as needed
1 tbsp. butter, cubed
Step 1
To make the pickled apples, in a small pot, combine ¼ cup water with vinegar, sugar, allspice, coriander and salt. Bring to a simmer and cook, stirring, until sugar dissolves, 2 to 3 minutes.

Step 2
Put apples and jalapeños in a medium heatproof bowl or jar, and pour hot vinegar mixture on top. Let cool to room temperature and let pickle for at least 2 hours. (Mixture can be made up to 1 week ahead and stored in the refrigerator.)

Step 3
Rub pork all over with rosemary, fennel seeds, salt and pepper. Refrigerate, fat side up and uncovered, for at least 2 hours and up to overnight.

Step 4
Heat oven to 425 degrees. Place pork on a rimmed 11-by-18-inch sheet pan. Scatter apples, onion, garlic and cinnamon stick in an even layer around pork loin. Transfer baking sheet to oven rack, and add chicken stock, then carefully pour in cider (it’s best to position pan in oven, then pour in liquid). You may not need all of the cider here. You can add more later as it roasts—stop if it threatens to overflow.

Step 5
Roast until pork reaches 135 degrees internally, 35 to 50 minutes. Keep an eye on the pork. If all the cider evaporates and baking dish starts to burn while the pork is cooking, add a splash more cider.

Step 6
Transfer pork to a cutting board, tent with foil, and let it rest for 10 minutes.

Step 7
Meanwhile, transfer roasted apples, onions and garlic to a serving platter (discard cinnamon sticks). Scrape jus and any golden bits from baking sheet into a small pot, and bring to a simmer (add a little more chicken stock if needed). Whisk in butter and a pinch of salt and cook until the sauce is reduced by about a third (you just want to thicken it up a bit), 3 to 7 minutes. Pour in any juices from the cutting board where the pork loin is resting.

Step 8
Slice pork and place on a serving platter, along with the roasted apples and onions. Drizzle some of the sauce and also some of the liquid from the pickled apples on top. Garnish with the rosemary, and serve with pickled apples and jalapeños alongside.

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