Colby garrelts' apple cider-glazed pork loin
Pork second courses
"Roasting is the most natural way to cook a fresh pork loin, and it’s the easiest and the quickest method to get into the oven. I like to sear the outside and then roast it, or you can just roast it as is. The indirect method of cooking preserves fresh pork loin's inherent juiciness and tenderness." <em>—James Beard Foundation award-winning chef Colby Garrelts of <a href="http://ryekc.com/">Rye</a> and <a href="http://www.bluestemkc.com/">Bluestem</a> in Kansas City.</em>
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