Best 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.

CIDER-ROASTED PORK LOIN WITH PICKLED APPLES AND CHILES

Steps:

• To make the pickled apples, in a small pot, combine 1/4 cup water with vinegar, sugar, allspice, coriander and salt. Bring to a simmer and cook, stirring, until sugar dissolves, 2 to 3 minutes.
• Put apples and jalapeños in a medium heatproof bowl or jar, and pour hot vinegar mixture on top. Let cool to room temperature and let pickle for at least 2 hours. (Mixture can be made up to 1 week ahead and stored in the refrigerator.)
• Rub pork all over with rosemary, fennel seeds, salt and pepper. Refrigerate, fat side up and uncovered, for at least 2 hours and up to overnight.
• Heat oven to 425 degrees. Place pork on a rimmed 11-by-18-inch sheet pan. Scatter apples, onion, garlic and cinnamon stick in an even layer around pork loin. Transfer baking sheet to oven rack, and add chicken stock, then carefully pour in cider (it's best to position pan in oven, then pour in liquid). You may not need all of the cider here. You can add more later as it roasts - stop if it threatens to overflow.
• Roast until pork reaches 135 degrees internally, 35 to 50 minutes. Keep an eye on the pork. If all the cider evaporates and baking dish starts to burn while the pork is cooking, add a splash more cider.
• Transfer pork to a cutting board, tent with foil, and let it rest for 10 minutes.
• Meanwhile, transfer roasted apples, onions and garlic to a serving platter (discard cinnamon sticks). Scrape jus and any golden bits from baking sheet into a small pot, and bring to a simmer (add a little more chicken stock if needed). Whisk in butter and a pinch of salt and cook until the sauce is reduced by about a third (you just want to thicken it up a bit), 3 to 7 minutes. Pour in any juices from the cutting board where the pork loin is resting.
• Slice pork and place on a serving platter, along with the roasted apples and onions. Drizzle some of the sauce and also some of the liquid from the pickled apples on top. Garnish with the rosemary, and serve with pickled apples and jalapeños alongside.

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.

ROASTED PORK LOIN WITH APPLE CIDER AND MEDJOOL DATE COMPOTE RECIPE - (4.6/5)

Steps:

• Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first five ingredients in bowl. Making a paste, pierce meat with a sharp knife about ½ inch deep in several places and press the garlic herb paste into the openings. Take the remaining 2 oz. of olive oil and rub the whole pork loin with it. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 150°F, about 20 minutes longer. Remove from the pork from the oven; let the meat rest for 10 minutes, slice, spoon the warm compote over the pork and serve. Directions For the apple cider and date compote: Thinly grated zest from 1 orange Cut the dates in half and remove the pits. Place the dates, cinnamon stick, star anise, apple cider, apple cider vinegar, grated ginger and orange zest in a medium pan. Bring to a boil, and simmer for 3 minutes, Discard the cinnamon stick and star anise, and serve warm. You can also make the compote in advance and store it in the fridge for up to three days until ready to use; just heat up gently before serving

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.

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-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally. Preheat oven to 350°. Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 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° for 1 hour or until thermometer registers 155°, 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.