Once you make this, you will never doubt the goodness of braising a pork loin.
I either braise it or make pork kebabs.
Braised Pork Loin with Apples and Onions
2 lbs center cut pork loin,
1/2 tsp ground sage or poultry seasoning (I used poultry seasoning
2 large sweet yellow onions (Vidalia, 1015, etc) thinly sliced
1 cup of dried apple slices, halved (1 cups chicken stock
1 large can frozen apple juice concentrate, thawed
4 Granny Smith apples, peeled, cored, and sliced 1/4" to 1/2" thick
Preheat the oven to 300 degrees; liberally salt, ground pepper, and sage or poultry seasoning the roast; Heat a large on high heat.; (I used a Le Creuset pan, which worked quite well.); When hot, add the oil and brown the pork loin in the oil, all over,; Remove set aside; Reduce heat to medium
Add onions to the pot and cook them, stirring occasionally, until they begin to caramelize and turn brown, about 8 minutes; Add the dried apples, chicken stock, and apple juice concentrate to the onions in the pot and stir;
Return the roast to the pan, cover and cook for 2 hours. (I put a piece of parchment paper in contact with the roast and liquid in the pan, and then cover). If the juices seem to be too much, remove the roast and concentrate by simmering.
Serve with new potatoes, steamed and quartered.