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Pork Loin w/ Hard Cider Reduction:

Pork and apples are a classic and wonderful pairing.  I play with the idea but use hard apple cider to deglaze the pan and make a nice apple “sauce” I mean reduction.  It was not too sweet since a lot of the sugars have been fermented out.

with potato leek gratin

 I pan fried in a heavy skillet two thick cut boneless loin cuts that were seasoned with salt and pepper and some chili powder over medium high heat. Once done I pulled off the pan and let rest (tented foil over) then I added thinly sliced shallots

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