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Cider Pork Roast
Cider Pork Roast with Apple-Thyme Gravy
Delicious with cheesy mashed potatoes and a green salad, this dish is special enough for guests, but homey enough for Sunday dinners with the family.
Yield: Serves 6 to 8
Total: 7 Hours, 30 Minutes
1 boneless pork shoulder roast (about 3 1/2 lbs.), tied (ask a butcher to do this)
1 1/2 teaspoons kosher salt, divided
2 tablespoons olive oil
1 1/2 cups apple cider
1/3 cup Calvados or other apple brandy
1 tablespoon plus 1 tsp. finely chopped fresh thyme leaves, divided, plus sprigs for garnish
1 teaspoon pepper
4 Gala apples, peeled, cored, and sliced; divided
3 tablespoons butter, divided
1 tablespoon flour
1. Sprinkle pork with 1/2 tsp. salt, then brown in oil in a large frying pan over medium-high heat, turning as needed, 10 minutes. Transfer pork and pan juices to a 5- to 6-qt.