Apple & Cognac Braised Pork Roast


  • 2 teaspoon fresh Thyme
  • 1 teaspoon fresh Sage
  • 1 teaspoon Black pepper
  • 1 boneless rolled Pork Loin roast (3 pounds)
  • 1 tablespoon Corn Oil
  • 1 cup chopped Onion
  • 1 tablespoon Garlic, minced
  • 1 tablespoon Ginger, minced
  • 1 large Granny Smith Apple, peeled and chopped
  • ½ cup thawed unsweetened Apple Juice Concentrate
  • ½ cup JC Apple Cognac
  • ½ cup Low Sodium Chicken Stock
  • ½ teaspoon Salt


  1. Combine 1 teaspoon thyme, sage and pepper and rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, sauté onion garlic, ginger and apple for 3-5 minutes or until tender. Add cognac (watch out for flame) and reduce by 2/3, then add apple juice concentrate, stock and salt; bring to a boil.   Return meat to the pan. Cover and bake at 325° for 50-60 minutes or until desired doneness, basting occasionally with juices.  Remove to a serving platter and keep warm.
  2. Pour cooking liquid into a measuring cup; skim off fat.  Place back into pan and bring to a boil.  Whisk in 2 tablespoons of butter and 1 teaspoon of fresh thyme.  Serve warm over sliced pork.