Best 5 Cider Roasted Pork Loin Recipes

ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE

Steps:

• Preheat the oven to 425 degrees F.
• In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast.
• Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down.
• Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce.
• Let the pork rest for at least 15 minutes before carving. When ready to carve remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce.
• Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft.
• Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.

ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE

Steps:

• Preheat the oven to 425 degrees F.
• In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste all over the outside of the pork rib roast.
• Toss the onions with olive oil and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider (5 1/3 cups).
• Place the pork on top of the onions and then in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider if the fluid level starts to go down.
• Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark while cooking, cover it with foil.
• When done, place the pork loin on a plate, cover loosely with foil and let rest for at least 15 minutes before carving. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce. When ready to carve, cut the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and chunky applesauce.
• For the applesauce, melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft. Add the heavy cream and walnuts, and cook until the cream has reduced by half.

CIDER-ROASTED PORK LOIN

Steps:

• Combine the first 6 ingredients in a saucepan, bring to a boil, stirring until salt dissolves.
• Remove from heat; cool.
• Pour brine into a 2 gallon zip-loc plastic bag.
• Add pork; seal.
• Refrigerate 8 hours or overnight, turning bag occasionally.
• Preheat oven to 350 degrees.
• Bring 2 cups cider to a boil in a small saucepan over medium-high heat.
• Cook until cider has thickened slightly and reduced to 1/4 cup (about 15-20 minutes).
• Set aside.
• Remove pork from bag; discard brine.
• Place pork on rack of a broiler pan coated with cooking spray.
• Lightly coat pork with cooking spray.
• Combine rosemary, sage, and black pepper; sprinkle evenly over pork.
• Bake at 350 degrees for 1 hour or until thermometer registers 155 degrees, basting twice with cider reduction during final 20 minutes of cooking.
• Remove from oven; baste with remaining cider reduction.
• Let stand 10 minutes before slicing.

ROASTED PORK LOIN WITH CIDER GLAZE

Steps:

• Rinse pork and pat dry. Rub mustard over it and season with the salt and pepper and place in a large nonreactive pan. Pour cider and vinegar over and refrigerate, turning often, for at least 3 hours or up to overnight.
• Heat oven to 350 degrees. Let pork come to room temperature. Drain off marinade and reserve in a small saucepan.
• If using, place rib rack in roasting pan; rest the pork in the curve of the bones. Otherwise, place pork directly in roasting pan.
• Reduce oven temperature to 325 degrees and place pork in oven. Roast, basting with pan juices, until a meat thermometer inserted into the center of the pork reads 155 degrees to 160 degrees, about 1 hour and 40 to 50 minutes with the rack and 1 hour and 15 minutes without the rack. Test after 1 hour of cooking to make sure it does not overcook.
• Meanwhile, place saucepan of marinade over medium-low heat; simmer until thick enough to coat the back of a spoon, about 1 hour; it will reduce to about 1/3 cup. Brush over pork during last 30 minutes of cooking.
• Remove roast from oven and let rest for about 30 minutes.
• Slice roast and layer with Green Tomato Chutney on Anadama Bread for sandwiches.

ROASTED PORK LOIN WITH BAKED APPLES & CIDER GRAVY

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Mix sage, thyme and olive oil.
• 3. Place pork roasts in roasting pan with ribs facing up and leaning against each other. Brush with herb and oil mixture and season generously with salt and pepper.
• 4. Roast the pork loin for 2 until the skin starts to crack.
• 5. Place the apples in the pan with the pork roasts and roast for an additional 30 mins. SEE BELOW FOR PREPARATION OF APPLES.
• 6. Remove roasting pan from oven and transfer the pork roast to a cutting board and allow to rest for 15 minutes.
• 7. Transfer some of the fat from the roasting pan into a medium sauce pan over medium-high heat.
• 8. Add flour a little at a time stirring constantly. Cook roux until it becomes nutty in fragrance and about the color of chocolate milk.
• 9. Sip some cider while stirring in 1 cup to the roux.
• 10. Stirring constantly, add chicken stock and stir until sauce is thick.
• 11. Add the lemon juice and adjust seasoning with salt and pepper.
• 12. Core the apples making a good cavity for the stuffing and liberally apply lemon juice to preven browning while making the stuffing.
• 13. To make the stuffing, to a mixing bowl add the butter, cornbread crumbs, raisins, sage, garlic, brown sugar, salt and pepper.
• 14. Stuff the apples with the stuffing mixture and stand them side by side in the roasting pan with the pork loin roasts at about the 2 hour mark as noted above.
• 15. Arrange apples around rested pork loin roasts and spoon the cider gravy over all.