Dijon Rstd Loin Pork w/Apple Cider Sauce    No. 3488  Yields 12 Servings
 
    1/4 Cup       Sage Leaf, Dried                       Thick
    1/3 Cup       Coriander, Crushed       1/8 Cup       Olive Oil
      1 5 Lb      Pork Loin, Trimmed,    1 1/2 Cups      Madeira
                  Boned, Rolled & Tied   4 1/2 Cups      Apple Cider
      2 Tbls      Olive Oil                3/4 Cup       Dijon Style Mustard
  3 1/4 Lbs       Macintosh or Granny       1/3 Cup       Evaporated Milk
                  Smith Apples, Sliced         -         Sage Leaf, Fresh
                  1/4″ Thick
  1 1/2 Lbs       Onions, Sliced 1/4″
 
 Preheat the oven to 375 degrees.
 Rub the pork loin with sage and coriander.
 Heat the first measure of olive oil in a large, heavy skillet.
 Sear the roast in the olive oil.
 Transfer the roast to a baking rack in a baking pan.
 Bake to an internal temperature of 150 degrees (about 1 1/2 hours).
 Remove from the oven.
 Keep warm.
 Sear the apples and onions in the second measure of olive oil.
 Deglaze the skillet with the Madeira.
 Add the apple cider, mustard and evaporated milk.
 Cook, stirring frequently, until reduced by 50%.
 Slice the pork into serving size portions.
 Spoon sauce over.
 Dress with apples and onions.
 Garnish with fresh sage.

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