Tuesday, December 27, 2011

Prohibition is better than no liquor at all.

No matter how well mom and dad attempt to hide the liquor stash the kids always find it.  It just so happens that my mom didn't try hard at all to hide it . . . it was in a skinny cabinet in the corner of the kitchen by the fridge.  That being said we also knew that going into that cabinet was off-limits and punishment could potentially be the loss of a limb or possibly even death.  Who knows if the threat was valid . . . but who would risk it?  My mom was a scary woman when she got pissed off.  I, for one, wasn't going to mess with her.

My big sister was either braver  . . . or stupider . . . than me.  Maybe a little bit of both.  

Anyhoo . . . the point is the booze was there and easily accessible for anyone eager to face the wrath of mom.

I recollect that at least on one occasion my sister and one of her friends . . . for the purposes of this blog I'll call him Tim (psst that's actually his name) . . . were feeling dangerous or just thirsty.  I remember them sitting in front of the cabinet taking nips here and there out of bottles.  The clear ones because those could be topped off with water with mom being none the wiser.  The chances were pretty darn good that she'd never notice because she didn't drink.  Unless little sister told.  But that wasn't happening . . . talk about threat of death?  My sister was just as scary as mom.  Eviiiiiiiiil.

The fact is, my mom never found out.  When we moved from that house those bottles got tossed in the trash . . . sis' secret's safe with me . . . 

. . . or it was.  I'm pretty sure mom doesn't read my blog so . . .  here's to you, sis!

Pork Roast with Hard Cider Gravy

2 Tablespoons Unsalted Butter, Plus 1 Tablespoon Cold
2 1/2 Pound Pork Loin Roast, Trimmed And Tied
Kosher Salt and Freshly Cracked Black Pepper
1 Onion, Peeled and Sliced
2 Granny Smith Apples, Cored and Sliced
1 Bottle, (12 Ounces) Hard Cider, Plus More as Necessary

Preheat oven to 375 degrees F.

Heat a large Dutch oven over medium heat. When the pan is hot, add 2 tablespoons of butter. Season the pork generously with salt and pepper, to taste, and sear on all sides in the hot pan until golden brown; set aside.

Add the onions and apples and season again with salt and pepper. Cook until they begin to caramelize, then pour in the hard cider and scrape the brown bits off the bottom of the pan. Bring to a simmer and nestle the browned pork roast back into the pan. Cover with a lid and put in the oven to braise until the internal temperature reaches 145 degrees F on an instant-read thermometer, 25 to 30 minutes.

Remove the pork roast from the pot and transfer to a carving board; tent with foil to keep warm. Transfer the contents of the pot to a food processor or blender and puree, and then return the puree to the pan. Or use a hand masher for a chunkier puree.

Bring to a boil, season with salt and pepper, to taste, then reduce the heat to low and add more cider if gravy is too thick. Add the remaining tablespoon of cold butter, whisking constantly as it melts. Remove from heat when the gravy is smooth and shiny and the butter is completely melted.

Slice pork loin roast and arrange on a serving platter. Serve with sauce and enjoy!

Prohibition is better than no liquor at all - 
 Will Rogers 

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