Pan-Seared Loin of Pork with Derry Apple Relish

Note from Cheri: The recipe, photo and text below is reprinted with permission from Elegant Irish Cooking by Noel C. Cullen (2001, Lebhar-Friedman Books), an inspired collection of of the finest cuisine the Emerald Isle has to offer. This particular recipe was created by Chef Noel McMeel of County Derry, Ireland. For more information about this book as well as another terrific sample recipe, click here. ST. PATRICK'S DAY! Click for the FabulousFoods.com St. Patrick's Day channel with Irish recipes, blessings and drinking toasts, crafts, party ideas and more.

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.

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

Serves 4 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.