Apple Cider Glazed Pork Loin
Ingredients
- • 1.4 kg pork loin roast
- • 480 ml apple cider
- • 30 ml olive oil
- • 50 g brown sugar
- • 30 ml Dijon mustard
- • 4 cloves garlic
- • 5 g fresh thyme
- • 30 ml apple cider vinegar
- • 30 g butter
- • 2 tsp salt
- • 1 tsp black pepper
- • 15 g cornstarch
Instructions
- 1
Preheat your oven to 375°F (190°C). Pat the pork loin completely dry with paper towels.
- 2
Mix salt, black pepper, and minced garlic together. Rub this mixture all over the pork loin, ensuring even coverage.
- 3
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, about 2-3 minutes per side.
- 4
In a bowl, whisk together 1½ cups of apple cider, brown sugar, Dijon mustard, thyme, and apple cider vinegar.
- 5
Pour the cider mixture around (not over) the pork loin in the pan. Transfer to the preheated oven.
- 6
Roast for 60-70 minutes, basting with pan juices every 20 minutes, until internal temperature reaches 145°F (63°C).
- 7
Remove pork from pan and tent loosely with foil. Let rest for 10 minutes while you make the glaze.
- 8
Pour pan juices into a saucepan. Add remaining ½ cup apple cider and bring to a boil over medium-high heat.
- 9
Mix cornstarch with 2 tablespoons cold water. Whisk into the boiling liquid and cook until thickened, about 2-3 minutes.
- 10
Remove from heat and whisk in butter until melted and glossy.
- 11
Slice the pork loin into ½-inch thick medallions and serve drizzled with the apple cider glaze.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This apple cider glazed pork loin is perfect for Sunday dinners or special occasions—the sweet-tangy glaze caramelizes beautifully while keeping the meat incredibly juicy. Let it rest after roasting to ensure tender, evenly pink slices that'll impress your guests every time."
