Cider Glazed Pork Loin
As the crisp autumn air arrives, it's time to embrace the flavors of the season with a mouthwatering recipe. Get ready to tantalize your taste buds and impress your guests with a succulent Cider Glazed Pork Loin. This ultimate fall dish combines juicy pork loin with a tangy-sweet glaze infused with the essence of apple cider. Whether you're hosting a dinner party or craving a comforting family meal, this recipe is sure to deliver a delightful dining experience.
Equipment
- oven
- 1 large skillet
- tongs
- 1 small saucepan
Ingredients
- 1 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
- ½ cup “no sugar added” apple butter
- 1 bay leaf
- 1 sprig of fresh thyme
- 1 teaspoon cider vinegar
Instructions
- 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.
Video
Notes
Let the pork loin rest for 5-10 minutes after cooking to allow the juices to redistribute and the flavors to intensify. This step is crucial for achieving tender and succulent meat. While you savor the tantalizing aromas, take a moment to share the recipe with fellow food enthusiasts and encourage them to join our culinary community by subscribing to our blog. Happy cooking!