Last fall, we had an abundance of apples on our trees. We put them to good use by making hard cider. What a fun adventure that was and we look forward to doing it again this next year. When we completed the entire process we ended up with 52 gallons of hard cider! Pretty crazy right? It turned out really good, so we wanted to make a recipe with our hard cider in it. Of course, we enjoy drinking it, but experimenting with it in a recipe was even more fun. 

We love the way this turned out and look forward to you letting us know how yours turned out with other brands of hard cider. 

Yield 4-5 servings

6 cups hard cider, apple flavor
2 green apples, diced into small pieces
2 Tbsp butter
1 Tbsp fresh sage, chopped
1 Tbsp fresh thyme, chopped
3 Tbsp pure maple syrup
2 Lbs. pork loin
Salt and pepper
2 Tbs olive oil

Heat a large pot to medium-high heat and pour in the cider. Once it starts to boil, reduce heat to a simmer. Continue simmering until the cider reduces in half. 

In a large skillet melt the butter on medium-high heat. Add the apples and sauté until they get golden brown caramelized. Do not stir the apples too often. This will enable them to caramelize without getting too soft. Once the apples are done add them to the reduced cider. 

Continue simmering the cider and apples on low. Add the sage, thyme, maple syrup, and salt and pepper to taste. Simmer for 5 minutes and remove the sauce from the heat. It should now be a thin sauce with lots of flavor. 

Pat dry the pork loins and rub them with olive oil, salt, and pepper. on both sides of each of them. Grill them on medium-high heat until done to your liking. Once done, remove them from the grill and place them on a platter with foil tented over it. Let them rest for 5 minutes. 

To serve you can spoon the sauce right over the pork on a serving platter or you can slice the pork and place the slices on individual plates and spoon some of the sauce on each plate. 

Just Salt It, and enjoy!