Stonewall Jackson Inn

Harrisonburg, Virginia

Specialty Recipe

Pan-Seared Loin of Pork with Derry Apple Relish

Ingredients

2-pound boneless loin of pork trimmed of excess fat and sinew

3 Tablespoons unsalted butter

1 onion, diced

1/4 cup all-purpose flour, seasoned with salt and pepper

1 Tablespoon safflower oil

2 Granny Smith apples, cored and sliced

1 rib celery, finely diced

1 teaspoon finely chopped sage

1/2 teaspoon chopped rosemary

1/4 teaspoon ground cinnamon

2 teaspoons orange zest

1-1/2 cups apple cider

salt and freshly ground black pepper

fresh basil leaves, for garnish

Slice pork into 8 equal pieces. In a heavy-bottomed skillet, over the medium heat, melt butter. Add onion and celery and sweat without coloring, about 2 minutes. Transfer to 2-quart casserole. Dust pork pieces with seasoned flour. In a skillet, over high heat, sear pork pieces on the oil. Remove. Arrange apples on top of onion in the casserole. Add the pork, mixed with the remaining ingredients. Bring to a boil. Cover, lower heat, and simmer, 1 hour. Transfer the pork, apple, and onions to a serving platter. Reduce the cooking liquid by half. Strain and pour over the pork. Garnish with fresh basil leaves.

Serves: 4

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