63: Braised Thyme-Crusted Pork Loin / Red Bell Pepper, Fennel & Leeks / Fuji Apple Cider Reduction

Pork: The Other White Meat. I love cooking pork because it has versatility like chicken but tastes better.  Fennel and leeks are stapes in my kitchen, and my fridge is stocked with different bell peppers at the moment because they were on sale – winning! The only thing I had to pick up for this recipe was the apple, and I was happy to go to the store because it was gorgeous here today.

This recipe could be cooked in the oven, but I chose to do it in one pan. The result is a mildly sweet, definitely tangy dish with a hearty cut of meat. Be sure to get the boneless center cut pork loin instead of just plain old pork chops. The best part of this meal, I think, was the unexpected leftover broth that was magnificent with a crusty artisan baguette. Enjoy La Vielle Ferme White Cotes du Luberon Blanc with this dinner – soft, balanced, and aromatic.

Ingredients and Directions:

2 boneless center cut pork loin

1/2 fennel bulb, julienned
1 large leek, julienned

1 medium Fuji apple, peeled, cored, and sliced in quarters

1/2 cup diced red bell pepper
1 cup chicken stock

2 garlic cloves, peeled and smashed

1/3 stick butter

Olive oil
4 tablespoons fresh thyme, finely chopped
Cider vinegar)
Salt and pepper

 Before you start anything, remove meat from the fridge, so they can come to room temperature – it cooks faster this way. Dredge pork through fresh thyme with healthy amounts of salt and pepper sprinkled over each side of the pork. Heat 2 tablespoons of oil over medium high heat. Sear each filet for 2-3 minutes on each side until golden brown. Remove from pan and set aside.

Add 3 tablespoons of olive oil to a pan over medium heat. Add all of the veggies, plus salt and pepper, and sauté them for a few minutes. Be sure to stir and toss. Now add butter and stir until fully melted. Place apples around the edge of the pan, splash the cider vinegar over them, place pork in the center, and top off with the chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.

Plate and enjoy!