Autumn Apple Brandy Pork Loin Fest
Savor the rich flavors of a succulent pork loin glazed with apple brandy, perfectly paired with homemade harvest tortellini drizzled in a creamy sauce. This dish embodies the essence of autumn, bringing warmth to your table with each delightful bite of tender pork and seasonal pasta.
ingredients
- 2 lbs pork loin
- 1 cup apple brandy
- 2 apples, diced (preferably Granny Smith)
- 3 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups mixed seasonal vegetables (peas, squash, carrots)
- 1 package fresh tortellini (12 oz)
- 1 tbsp fresh parsley, chopped
steps
- 1.
Preheat your oven to 375°F.
- 2.
In a skillet, heat olive oil over medium-high heat. Season the pork loin with salt, pepper, and thyme. Sear the pork on all sides until golden brown, about 4-5 minutes per side.
- 3.
Transfer the pork loin to a baking dish and pour the apple brandy over it. Add the diced apples and minced garlic, then cover with foil.
- 4.
Bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 145°F. Let it rest before slicing.
- 5.
While the pork cooks, prepare the tortellini according to package instructions. Drain and set aside.
- 6.
In the same skillet used for the pork, add mixed vegetables and sauté until tender. Stir in the heavy cream and grated Parmesan, cooking until the sauce thickens.
- 7.
Toss the cooked tortellini into the sauce, mixing well. Adjust seasoning with salt and pepper as needed.
- 8.
Slice the pork loin and serve alongside the creamy harvest tortellini, garnished with fresh parsley.