Grilled Roasemary Pork Loin with Apple Cider Au Jus and French Breakfast Radishes

I had a pork loin and some rosemary which is a combo that I fancy and also wanted to grill it while the weather was still so mild. We also had some French breakfast radishes which I had never seen before to my knowing. I kept the pork on the upper shelf of the grill and it seared and charred well while not cooking to quickly and drying out. The radishes were sauteed and cheesed. Sticking with the fall theme, I cooked down an apple cider sauce that was used like a dipping au jus.

I used the attachment to the immersion blender, which I love, to blend up peppercorns, salt, fresh rosemary and garlic and rub it on the pork.

I then grilled the pork loin on the top rack of the grill turning every 5-7 minutes for about 35-40 minutes and then let the meat rest for 10-15 minutes before slicing. The seasoning and grilling gave the pork a great tasty char.

Onto the sauce which sort of an au jus, though that means the actual juice of the meat and this was not, I doubt that most of the “juice” you get with a French dip is authentic either. I started by sauteing a jalapeno with a cinnamon stick to bring out the potency in both.

Then about 2 cups of apple cider and simmered for about a half hour. After that I added a healthy tablespoon of butter and after a while about a quarter of cup of brown sugar and continue to simmer for an hour total or so. As you can tell, these were not official measurements and sort of freestyled as I went.

Lastly, the side which was French breakfast radishes from our CSA, another case of getting something new and figuring it out. I looked up a few ideas and just decided to cut up the radishes into coins, saute them in butter and seasoning, and eventually top with sharp white cheese.