Union Kitchen's Cider Braised Pork Loin with Sweet Potato Puree

For the Pork Loin:

• 1 pork loin
• 1.5 Tablespoons salt and pepper
• 4 pounds mirepoix
• 1/4 gallon apple cider
• 1/4 gallon red wine
• 1/4 cup minced garlic
• 3 sprigs of rosemary
• 1/8 cup chicken base
• 1.5 cups marinara
• 1/2 pound margarine

For the Sweet Potato Puree:

• 5 pounds sweet potatoes, peeled and cut into squares
• 1/4 pound butter
• 1 cup brown sugar
• 3/4 Tablespoon salt
• 1 teaspoon cinnamon
• 1/4 cup heavy cream

For the Spaghetti Squash:

• 1 spaghetti squash, cut in half length--wise
• Fresh tarragon, chopped
• Butter
• Salt

Cider Braised Pork Loin Directions:

1. Season pork loin with salt and pepper.
2. Sear the pork loin until golden brown.
3. In a stock pot, add butter and mirepoix and saut over medium--high heat until well caramelized
4. Add marinara sauce and saut for 15 minutes, for until fond is at the bottom of the stockpot.
5. Deglaze with red wine and apple cider.
6. Place pork loin in a 6" pan and cover liquid
7. Cover pan with foil and place in 350--400 degree oven, to cook for 2.5 hours or until tender to the fork.
8. Place remaining liquid and mirepoix in stockpot and bring to a simmer.
9. Strain the liquid.
10. Place the liquid back in the pot, and bring to a simmer, thickening with a mix of corn starch and water, if necessary, until it coats the back of
    the spoon with the consistency of a cream.
11. Coat the pork loin with the liquid mixture, and serve.

Sweet Potato Puree Directions:

1. Place potatoes in stock pot and cover with water, bring to a simmer.
2. Cook potatoes until tender to the fork, about 20 minutes.
3. Strain in colander and allow to dry slightly.
4. Place potatoes in a mixing bowl with remaining ingredients and whip until smooth, with no lumps.
5. Plate and serve.

Spaghetti Squash Directions:

1. Preheat oven to 350 degrees.
2. Cut squash in half and scoop out seeds with a spoon.
3. Place squash cut side down on a sheet pan and add 1/4" water.
4. Place in oven for 40 minutes.
5. Remove from oven and cool to room temperature.
6. Scoop out the squash with a spoon.
7. Saute the squash with butter and fresh chopped tarragon. Season with salt.

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