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Pork Loin with Cider and Roasted Jerusalem Artichokes

Pork and apples are a classic combination. I eat most of my apples with cheese and honestly getting a nice texture from a cooked apple can be tricky. So apple cider is a welcome ingredient already full of flavor from the allspice, cinnamon and cloves.

A few months ago I made a version of this pork recipe with my Acorn Squash and Sweet Potato Ravioli. I had boneless center cut chops brined overnight in apple cider and peppercorns. This time a 6-chop pork loin roast was in the freezer begging to free up some space. Since it was on the bone I did not brine the meat but if you have a boneless tenderloin or chops I would suggest brining for a few hours to overnight.

I’ve given instructions below on how to prepare this with pork chops and skip the roasting part all together.

This was very simple to prepare and the payoff is much larger than the effort. I served with roasted cauliflower and Jerusalem artichokes (also called sunchokes).


  • 2 sprigs rosemary leaves, roughly chopped
  • 2 sprigs sage, roughly chopped
  • 2 cloves garlic, smashed
  • Pinch crushed red pepper
  • Salt
  • Extra-virgin olive oil
  • 1 (6-chop) pork rib roast
  • 2 large yellow onions, sliced
  • 1 bundle thyme, tied with string
  • 3 bay leaves
  • 1 quart apple cider
  • 2 cups chicken stock
  • 2 tablespoons butter
  • 2 teaspoons whole grain mustard


Preheat the oven to 425 degrees F.

In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Rub the paste on the outside of the pork rib roast.

Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan or large oven proof skillet. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a brown crust.

Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark, cover it with foil.

Remove pork from oven and transfer to a platter and cover to keep warm. Place pan with onions and cider on burner over medium-high heat. Add remaining apple cider & chicken stock to the pan and bring to a simmer. Reduce until sauce has thickened, about 15 minutes. Stir in whole grain mustard and butter to finish sauce.

Cut the loin into chops & serve with the cider mustard sauce.

If using pork chops:

Rub the paste on the outside of the pork chops and set aside.

Preheat skillet over medium high heat and add 1 tbsp olive oil to the pan. When hot, add chops to the pan and brown on both sides until a nice crust forms. Remove chops from pan and set aside. In the same pan add onions or shallots and cook until translucent and soft. Deglaze the pan with apple cider scraping the brown bits off the bottom on the pan. Add chicken stock and bring to a simmer. Reduce until sauce has thickened, about 15 minutes. Stir in whole grain mustard and butter to finish sauce.

Place pork chops back in the pan to heat through in the sauce.

Roasted Jerusalem Artichokes & Cauliflower in Herb Butter


  • 1/2 pound Jerusalem artichokes, cut into large chunks
  • 1/2 head cauliflower, broken into bite size pieces
  • Salt & pepper
  • Extra-virgin olive oil
  • 2 tablespoons butter
  • Fresh herbs of your choice: sage, thyme, oregano, tarragon


Preheat the oven to 400 degrees F.

Toss artichokes and cauliflower in olive oil, season with salt & pepper and toss in oven proof skillet. Roast for 20 minutes or until tender. Remove pan from oven and add 2 tablespoons butter and herbs. Toss to combine. Serve warm.

Pork Shoulder Pernil with Cilantro-Citrus Adobo

My good friend and fellow foodie, Catherine of Fish and Veggies, peaked my interest in this dish. She gave it a try and received rave reviews. So I followed her lead with a few modifications based on her suggestions and made my own Pork Pernil.

“Pernil” is a classic Puerto Rican pork roast that is incredibly easy and equally impressive. The basic method is making the “adobo” which is simply a purée of garlic, herbs and citrus juice. Next time I will add onion and chili powder to the adobo for a little more flavor.

It couldn’t be simpler. Throw the potatoes in the bottom and after 3 hours they are perfectly crispy and flavored with the adobo. I made a quick coleslaw and served with flour tortillas to make tacos.


For the Pork:

  • 1 boneless pork shoulder (about 4 pounds), skin on
  • 5 garlic cloves, smashed
  • 1 handful fresh oregano
  • 1 bunch fresh cilantro, plus chopped cilantro, for garnish
  • 1 teaspoon ground cumin
  • Kosher salt and fresh coarsely ground black pepper
  • 2 limes, juiced, plus wedges for serving
  • 2 oranges, juiced
  • 1 cup extra-virgin olive oil
  • 5-6 large Idaho potatoes, cubed

For the Coleslaw:

  • 1 lime, juiced
  • 3 T apple cider vinegar
  • 1 T honey
  • 1 t cumin
  • salt and pepper
  • 1/4 cup olive oil
  • 1 head cabbage, shredded
  • 1 small red onion, thinkly sliced
  • 1 red bell pepper, thinly sliced
  • shredded carrots


Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree.

Using a sharp knife, score the surface of the meat with small slits. Place pork in a large plastic bag. Pour the marinade all over the pork and seal plastic bag. Marinade in the refrigerator for at least 3 hours or overnight.

Preheat the oven to 300 degrees F.

Cut potatoes into 1-inch cubes and place in the bottom of a roasting pan.

Remove pork from marinade and place the pork, fat side up, in a roasting pan fitted with a rack insert. Rub leftover marinade on top of pork – being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture – this will help form a crust on the outside when cooked.

Roast the pork and potatoes for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil. Drizzle with lime juice and garnish with cilantro.

Mix all ingredients for the coleslaw dressing and add to coleslaw mix 5 minutes before serving.

Serve with tortillas for taco making!