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For the glaze:

1 Tbs. unsalted butter
3 Tbs. minced fresh ginger
4 cups apple cider
1/2 cup granulated sugar
6 whole black peppercorns

For the pork loin:

3-lb. boneless pork loin
12 cloves garlic, peeled and halved lengthwise
Salt and freshly ground black pepper
3 Tbs. vegetable oil
4 Tbs. unsalted butter

For the coulis:

4 Tbs. unsalted butter
1 medium bulb fennel, trimmed, cored, and thinly sliced
1 medium onion, thinly sliced
3 cloves garlic, thinly sliced
Salt and freshly ground black pepper to taste
1/2 cup dry white wine
3/4 cup homemade or low-salt chicken broth

For the potatoes:

2 lb. red-skinned potatoes, roughly the same size, scrubbed
6 Tbs. unsalted butter
1/2 cup minced fresh chives
3 Tbs. white truffle oil or extra-virgin olive oil
Salt and freshly ground black pepper to taste

Calories (kcal) : 1060
Fat Calories (kcal): 530
Fat (g): 59
Saturated Fat (g): 26
Polyunsaturated Fat (g): 7
Monounsaturated Fat (g): 23
Cholesterol (mg): 215
Sodium (mg): 920
Carbohydrates (g): 57
Fiber (g): 4
Protein (g): 54

Preparation

Make the glaze:In a medium saucepan, melt the butter. Add the ginger and sauté gently for 2 to 3 minutes. Add the cider, sugar, and peppercorns. Simmer vigorously until syrupy, about 25 minutes; the sauce may reduce to about one-quarter of its original volume, depending on how sweet the cider is. You should end up with about 1-1/2 cups of glaze.
Make the pork loin:Heat the oven to 350°F. With a sharp paring knife, cut 24 slits, 1 inch deep, all over the pork loin, spaced at least 1 inch apart. Push half a clove of garlic into each slit. Season the pork well with salt and pepper. In a flameproof roasting pan, heat the vegetable oil until very hot. Add the pork and sear well on all sides. Remove from the heat, let cool a bit, add the butter, and put the pan in the oven. Roast the pork, basting frequently with the pan drippings, for about 45 minutes.
Continue roasting, brushing the cider glaze over the pork every 5 to 10 minutes for another 20 to 25 minutes (for a total cooking time of about 1 hour, 10 minutes) or until an instantread thermometer reads 140°F (the meat will continue to cook as it rests). Reserve any remaining glaze, remove the pork from the oven, tent with foil, and let it rest at least 10 to 15 minutes before slicing.
Make the coulis:In a large skillet, melt the butter. Add the fennel, onion, and garlic. Season lightly with salt and pepper and cook uncovered over medium heat, stirring frequently, until the vegetables begin to soften and brown, about 15 minutes. Turn the heat to medium low and continue to cook, stirring occasionally, until the vegetables are evenly colored, very wilted, and deep brown, about 40 minutes total. Add the wine and simmer until reduced to a syrup. Add the chicken broth and simmer until reduced slightly, 1 to 2 minutes. Transfer to a blender or food processor and purée. Taste and add salt and pepper, if needed. Keep warm.
Make the potatoes:把土豆放在一个汤锅,加满3 qt. well-salted water. Bring to a gentle boil; cook until tender, 20 to 40 minutes depending on the size of the potatoes. Drain. Smash the hot potatoes with a potato masher. Fold in the butter, chives, and truffle oil or olive oil. Season with salt and pepper. To serve, cut the meat into thin slices, spoon a thick ring of coulis around the plate, arrange the potatoes and pork on top, and drizzle with the glaze.