Boneless Country Style Loin Ribs with Apples

  Boneless Pork Loin cooked with apples, onions, garlic, and spices.

Servings : 2-3

Prep Time 20minutes mins

Cook Time 2hours hrs 30minutes mins

Resting Time 10minutes mins

Total Time 3hours hrs

INGREDIENTS

  

• ▢ 1.5 pounds pork loin ribs
• ▢ Kosher salt and fresh ground black pepper, to taste
• ▢ 2 tablespoons olive oil, divided 
• ▢ 1 large yellow onion, thinly sliced
• ▢ 1 tablespoon minced garlic 
• ▢ 1 3/4 cup dry chicken broth
• ▢ 1 tablespoon fresh thyme, or use 1 teaspoon dried thyme, or 1 teaspoon dried sage
• ▢ 1 tablespoon fresh chopped rosemary leaves, or use 1 teaspoon crushed dried rosemary
• ▢ 1 teaspoon smoked paprika
• ▢ 1½ cups Apple Cider, NOT Apple Cider Vinegar or substitute with pear, pineapple or apple juice
• ▢ 
• ▢ 2 bay leaves
• ▢ 2 apples, cored and quartered not peeled 

INSTRUCTIONS

 

• Preheat the oven to 400˚F.
• Pat dry the pork with paper towels and season all over with kosher salt and black pepper.
  
• Heat the 1 tablespoon oil in a large skillet set over medium-high heat. To the heated oil, add the pork and brown it on all sides; about 5 minutes per side.
  
• In a Dutch Oven add the other tablespoon of oil once heated add the onions to the pot and cook over medium heat for about 4 to 5 minutes, stirring often, until softened. Stir in the garlic and cook for 20 seconds.Then, stir in the thyme, rosemary, and paprika.
  
• Add the pork to the pot. Add in the apple cider, chicken broth, and bay leaves; bring the mixture to a boil. Cover the pot with a tight-fitting lid and transfer the pork to the oven.Reduce the oven temperature to 350˚F and cook for 2 hours.
  
• Remove the lid from the pot and drop in the apples. Cover and continue to cook in the oven for 30 minutes or until the internal temperature of the pork registers at least 145˚F and up to 200˚F. 
  
• Remove from the oven and return the pot to the stovetop. Remove the pork from the pot and transfer it to a cutting board; let it rest for 10 minutes.
  
• In the meantime, set the pot over high heat and bring it to a boil; cook for a couple minutes or until sauce is slightly reduced and thickened.Cut the pork and serve it with the sauce, onions, and apples.

EQUIPMENT

• Large Dutch Oven
• Measuring Cups and Spoons
• Wooden Spoons
• Instant Read Meat Thermometer

NOTES

• Browning is Key: Don't rush the browning step. Creating a good sear on the pork shoulder enhances the flavor and gives the dish a richer.
• Internal Temperature: While pork is safe to eat at 145˚F, you will want to cook a pork loin longer than that to allow the pork to reach its sweet spot. The best internal temperature for pork shoulder is about 170˚F to 190˚F, but for pulled pork, the best temp is around 205˚F.
• Resting Time: Always allow your pork to rest before slicing. This ensures the juices redistribute throughout the meat, keeping it juicy.
• Strain the Sauce: If you prefer a smoother sauce, you can strain it after reducing it to remove the onions and any remaining herbs.
• Serving Suggestion: Consider serving the pork over a bed of creamy mashed potatoes or buttery egg noodles to soak up the delicious sauce.