A Perfect Match-Pork and Apples

 Roasted Pork Loin with Fennel Sautéed Apples
By The Gourmet Farm Girl
2 ½ – 3 pound Pork Loin 
Salt and Pepper

2 cups apple cider or apple juice (divided)
2 teaspoons corn starch
1 Tablespoon balsamic vinegar
(The Gourmet Farm Girl Golden Balsamic works will with this recipe)
2 teaspoons brown sugar
2 Tablespoons Apple Butter
1/8 teaspoon fennel seeds
4 tablespoons butter
2 medium size Gala Apples (sliced)

Preheat oven to 375 degrees

Place the pork loin in a roasting pan with fat side up; season with salt and pepper to taste. Pour 1 cup of apple cider around the loin and roast uncovered for 40-50 minutes or until the internal temperature reaches 145degrees. Tent with foil and allow to rest for 5-8 minutes before slicing
While the meat is in the oven; mix together 1 cup cold cider, corn starch, balsamic vinegar, brown sugar, apple butter and fennel seeds; set aside
In a medium size sauté pan over medium to medium high heat melt the butter and sauté apples for 1-2 minutes; pour the cider mixture over the apples; lower heat to simmer and cook for 10-12 minutes until soft and tender.
Slice the pork loin into slices and layer on a plate, pour the apples and sauce over the top and
 serve immediately.
Serves 4-5