Beer-and-Honey-Glazed Pork Loin with Roasted Apples

Serves: 4 | Preparation time: 1 hour

On the day a priest is ordained at Saint-­Wandrille, committing to a life of poverty, obedience, and chastity, he is allowed to choose what the dinner menu will include that evening. Pork loin is a favored choice. It’s a good day for everyone since all of the priests and monks indulge collectively. A little more wine is served than usual that evening, and the meal often concludes with a glass or two of Calvados. This recipe is much easier to prepare than its nuanced flavors might suggest. Be sure to select a dark beer such as a stout or porter because it will result in an irresistible caramelized glaze that’s rounded out by the honey and tempered by the tanginess of the apples. Serve with your favorite comforting carb; at Saint-­Wandrille, fluffy mashed parsnips or roasted celery root are the vegetables of choice.

INGREDIENTS

• 1 cup dark beer, such as porter or stout

  Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces Jody Eddy

• 2 tablespoons honey

• 1 tablespoon apple cider vinegar

• 2 large garlic cloves, minced

• 1 (2-­pound) pork tenderloin

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 large white onion, coarsely chopped

• 8 tablespoons (1 stick) salted butter, chilled and cut into 1/2-­inch cubes

• 2 (5-­inch) rosemary sprigs

• 1 bay leaf

• 3 sweet-­tart apples, such as Gala, Empire, or Fuji, cored and quartered (unpeeled)

• Coarsely chopped fresh flat-­leaf parsley, for garnish

DIRECTIONS 

Preheat the oven to 350°f.

In a large bowl, whisk together the beer, honey, vinegar, and garlic. Put the pork loin in a large roasting pan and season it all over with the salt and pepper. Scatter the onion and butter evenly around the pork, pour the glaze over the top, and add the rosemary sprigs and bay leaf. Cover loosely with aluminum foil. Roast for 10 minutes, then scatter the apples around the pork and cover again with the foil. Continue to roast until an instant-­read thermometer inserted into the center of the pork reads 160°F, about 25 more minutes.

Discard the rosemary sprigs and bay leaf. Use a slotted spoon to transfer the onion and apples to a bowl and cover with foil to keep warm. Transfer the pork loin to a serving platter, reserving the juices in the pan, and let it rest for at least 5 minutes, flipping once with tongs to evenly distribute the internal juices.

While the pork rests, set the roasting pan over two stovetop burners and reduce the liquid over high heat, scraping up any brown, flavorful bits at the bottom of the pan, 8 to 10 minutes. The sugars in the beer and honey should result in a thick, glistening glaze.

To serve, cut the pork into ½-­inch slices and spoon the onion and apples around it. Drizzle the glaze over everything, garnish with parsley for a pop of color, and serve. Store left­overs in a covered container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Excerpted from “ELYSIAN KITCHENS: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces”. Copyright 2024 by Jody Eddy. Used with permission of the publisher, W.W. Norton & Company. All rights reserved.

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