Our bone broth, Mother's, is so versatile!
It pairs perfectly with sweet flavors like the apples, onions and cranberries in this recipe. The tart apple cider vinegar, toasted fennel seed, and fresh fennel flavors are just fantastic with pork.
Inside Job Pork Roast with Apples
Serves 10 | 625 Calories | 28g Fat | 75g Protein | 11.5g Carbs | 2g Fiber
3 Pound Boneless Pork Center Loin
Salt and Pepper, to taste
3 Tablespoons Butter
3 Granny Smith Apples, peeled and sliced
1 Large Onion, Sliced
2 Sprigs Fresh Thyme
1 Cinnamon Stick
½ Cup Dry Red Wine
1 Jar (2 Cups) FOND Mother's
½ Cup Dried Cranberries
Preheat the oven to 350.
Take your pork loin, and pat it dry with a paper towel. Season all sides with salt and pepper liberally. In a dutch oven pan on medium-high heat, melt the butter and let it get hot. Add the pork loin in and begin browning it on all sides. Once all browned, remove from the pan and set to the side on a plate.
To the pan, add the onion and begin to saute it for about 5 minutes, or until beginning to be translucent. Add in the apples and saute for 10 minutes. Add the thyme, cinnamon stick, and red wine and begin to deglaze the pan. Scrape all the fond off the bottom of the pan. Add in the bone broth and cranberries. Bring the mixture up to a boil. Add the pork loin back in on top of the mixture.
Place the dutch oven in the oven uncovered and cook for 1 hour. The internal temperature of the pork should reach 145 degrees. Cook in 10-minute intervals extra depending on the thickness of your pork loin to bring it up to temperature.
Let the pork rest for 20 minutes before slicing. Serve with the apples and juices from the pan.