Apple cider roasted pork loin
User Reviews
4.9
-
Course
Main Course
Apple cider roasted pork loin
Description
The dish starts by seasoning the pork loin with a dry rub combining dry thyme, Dijon mustard, onion powder, paprika, and a touch of chili powder, along with salt and oil. Garlic cloves are inserted into incisions in the meat, infusing subtle garlic flavor throughout. The pork is tied if needed and placed in a roasting pan surrounded by halved apples, sliced onions, and optional vegetables like potatoes or carrots.
Apple cider adds moisture and a mild fruity note during roasting, which begins at high heat to develop a crust, then lowers to ensure even cooking. Frequent basting with the cider juices helps keep the loin moist. Butter is added near the end to enrich the pan juices. The pork is cooked to an internal temperature of 145°F, then rested before slicing.
This roast combines savory herbs and spices with sweet apple cider and aromatics for a balanced flavor. It makes a hearty main dish suitable for gatherings or comforting family meals. Resting is important to allow juices to redistribute and keep the meat tender.
Ingredients
For the pork loin seasoning rub:
- 1 tablespoon thyme dry
- 1 tablespoon mustard Dijon style
- ½ tablespoon onion powder
- ½ to 1 tablespoon paprika
- 1 teaspoon piment d’Espelette any hot chili powder will work, or cayenne pepper powder
- 1 tablespoon of oil
- salt
For the roasted pork loin:
- 10-15 garlic cloves
- pork loin roast ~5 lbs
- 2-3 cups hard apple cider semi-sweet works best
- 2 onion yellow
- 4-6 apple cut into halves
- vegetables potatoes, carrots, etc, if desired
- 4 tablespoons butter optional
Apple cider gravy sauce:
- roasting juice or sauce strained, ~2 cups
- ½ cup cream
- 2 tablespoons balsamic vinegar
- 1-2 tablespoons calvados can also use cognac or brandy
- 1 tablespoon cornstarch or tapioca starch, optional
- 1-2 baked apple halves peeled and seeds removed - optional
Instructions
- Pre-heat oven to 400F.
- Mix the seasoning rub ingredients together in a small bowl.
- Stuff the pork loin with garlic cloves by making incisions into the meat and then pushing the clove into the meat. If the pork loin isn’t tied, use cooking twine to tie the meat.
- Rub the pork loin roast with the seasoning mix, save a small amount for the vegetables.
- Place in the pork in a large roasting pan. Arrange the apples, onions and other vegetables around the pork loin. Pour about 2 cups of apple cider into the pan.
- Bake at 400 F for 30 minutes.
- Lower the oven temperature to 350F, baste the pork loin with the juices (add additional cider at any point if the juices start to dry up). Bake for about 1 hour, basting every 20-30 minutes, cover the pork loin with foil if needed. Bake for another 20-30 minutes, and add butter (cut in pieces) during the last 10 minutes. The interior temperature should be 145F.
- Let the pork loin rest for about 10 minutes before cutting and serving.
For the apple cider gravy sauce:
- Put the strained pan sauces into a small sauce pan and cook over high heat until it’s reduced by half, about 10-15 minutes.
- Stir in the cream and let the sauce cook over medium/low heat until it starts to thicken.
- Add the balsamic vinegar and the calvados/cognac/brandy. If you want a thicker sauce, add a tablespoon of cornstarch (with the cognac), and cook/stir until the sauce thickens. Another option for a thicker sauce is to blend a couple of the baked apple pieces and mix the puree into the cream sauce.
- Slice the roasted pork loin and serve with the sauce and baked apples/vegetables, plus your choice of side dishes.
User Reviews
Overall Rating
4.9
You'll Also Love
