This glazed, oven roasted pork loin is magnificently delicious. The caramelized shallots and the tangy cider glaze perfectly compliment the pork. I like to serve this dish with fresh steamed vegetables, wild rice, corn and beans, oven roasted potatoes and applesauce. In the winter, I like to make it with mashed potatoes, cornbread or apple and sausage stuffing, and whole wheat dinner rolls. It also goes great with roasted butternut squash, sweet potatoes and the light mac and cheese. This pork loin is so incredible that it doesn’t really matter what you serve it with – the pork will “steal the show” anyway!!!

 

1 (3-pound) boneless center cut pork loin, trimmed of all visible fat and tied

Salt and pepper

2 tablespoons olive oil

6 shallots, peeled and halved

2 cups apple cider

1/2 cup “no sugar added” apple butter

1 bay leaf

1 sprig of fresh thyme

1 teaspoon cider vinegar

Preheat the oven to 375 degrees and season the entire pork loin with a few pinches of salt and pepper.

While the oven is heating, heat 1 tablespoon of the oil in a large skillet over medium high heat. Once the skillet is hot, place the pork loin in the skillet and cook, turning it several times, until browned on all sides (this will take about 8 to 10 minutes). Transfer the pork to a 13 X 9 inch baking dish and place it in the oven for about 25 minutes (if you have a meat thermometer, the thickest part of the loin should be around 85 degrees. While the pork roasts, heat the remaining tablespoon oil and cook the shallots in a skillet over medium heat until golden brown (about 3 to 5 minutes), then increase the heat to high, and add the apple cider, apple butter, bay leaf, and thyme (don’t add the cider vinegar yet!) and bring to a boil. Cook for about 8 minutes or until thickened.

After the pork has been cooking for 25 minutes, pour this glaze over the pork and, using tongs, roll the pork around in the baking dish to coat it with the glaze. Return the pork to the oven for another 20-30 minutes (internal temperature of145 degrees), turning once halfway through to recoat it with the glaze.

Transfer the pork to a cutting board and “tent” it with foil; let rest for 20 minutes. Transfer the glaze to a small saucepan and whisk in the cider vinegar. Before slicing pork, pour the accumulated juices from the roast into the glaze mixture and place the pan over low heat to warm it through. Cut the roast into 1/4-inch slices, transfer to platter, and spoon the glaze over top.

Makes 6 servings. Per Serving 263 calories, 6 g total fat, 3 g saturated fat, 0 g trans fat, 3 g carbohydrates, 2 g fiber, 0 g added sugar, 28 g protein, 142 mg sodium, 46 mg cholesterol.

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