Prepare to transform your ordinary dinner into a culinary masterpiece with this irresistible Roast Pork with Cider Sauce recipe! Imagine a perfectly golden-brown pork loin, infused with a delectable apple cider glaze that will make your taste buds dance with joy. This isn't just another roast - it's a mouthwatering journey of flavors that will have your family and friends begging for seconds. Whether you're a seasoned home chef or a cooking novice, this recipe promises to deliver restaurant-quality results right from your own kitchen.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 pounds pork loin
- 1 cup apple cider
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh herbs for garnish (optional)
Instructions
- Remove the pork loin from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This ensures even cooking.
- Preheat the oven to 375°F (190°C). Pat the pork loin dry with paper towels to remove excess moisture.
- Season the pork loin generously with salt and freshly ground black pepper on all sides, ensuring even coverage.
- Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the pork loin on all sides until golden brown, approximately 2-3 minutes per side.
- In a small bowl, whisk together apple cider, Dijon mustard, and brown sugar to create the cider sauce marinade.
- Pour half of the cider sauce over the pork, reserving the remaining sauce for basting and final serving.
- Transfer the skillet or roasting pan to the preheated oven and roast for approximately 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C).
- Every 30 minutes, baste the pork with the remaining cider sauce to keep it moist and enhance flavor.
- Once cooked, remove the pork from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring a tender and juicy roast.
- After resting, slice the pork loin against the grain into thick, even slices.
- Drizzle the remaining cider sauce over the sliced pork and garnish with fresh herbs like thyme or rosemary if desired.
- Serve hot with your choice of side dishes such as roasted vegetables, mashed potatoes, or a fresh salad.
Tips
- Temperature is Key: Always let your pork loin rest at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Pat Dry for Perfect Searing: Use paper towels to remove excess moisture from the pork, which helps achieve a beautiful golden-brown crust.
- Invest in a Meat Thermometer: For foolproof results, use a meat thermometer to check that the internal temperature reaches exactly 145°F (63°C).
- Basting is Crucial: Regular basting with the cider sauce keeps the meat moist and builds incredible flavor layers.
- Resting Matters: Never skip the resting period! Allowing the meat to rest 15-20 minutes helps redistribute juices, ensuring each slice is tender and succulent.
- Slice Against the Grain: When cutting, always slice against the meat's natural grain to guarantee the most tender, easy-to-chew pieces.
- Herb Garnish: Fresh herbs like thyme or rosemary aren't just for looks - they add a bright, aromatic finish to your roast.
Nutrition Facts
Calories: 288kcal
Carbohydrates: 9g
Protein: 20g
Fat: 17g
Saturated Fat: 5g
Cholesterol: 60mg
