Pan Seared Pork Loin with Derry Apple Relish -

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Pan Seared Pork Loin with Derry Apple Relish

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By Chef Noel McMeel

Posted July 23rd, 2007

This article is reprinted with permission from Elegant Irish Cooking: Hundreds of Recipes from the World's Foremost Irish Chefs, by Noel C. Cullen, (2001, Lebhar-Friedman Books)

Elegant Irish Cooking: Hundreds of Recipes from the World's Foremost Irish Chefs

Servings:	4
Author Notes:	The French word ragout has come to mean a simple well-seasoned stew. Celery has been cultivated since the seventeenth century. Legend has it that the wearing a wreath of its leaves on one's head prevented hangovers.
Ingredients:	2-pound boneless loin of pork trimmed of excess fat and sinew 3 tablespoons unsalted butter 1 onion, diced 1 rib celery, finely diced 1/4 cup all-purpose flour, seasoned with salt and pepper 1 tablespoon safflower oil 2 Granny Smith apples, cored and sliced 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
Instructions:	1. Slice pork into 8 equal pieces. 2. In a heavy-bottomed skillet, over the medium heat, melt butter. Add onion and celery; sweat, without coloring, 2 minutes. Transfer to 2-quart casserole. 3. Dust pork pieces with seasoned flour. 4. In a skillet, over high heat, sear pork pieces on the oil. Remove. 5. Arrange apples on top of onion in the casserole. Add the pork, mixed with the remaining ingredients. 6. Bring to a boil. Cover, lower heat, and simmer, 1 hour. Presentation: 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.