Cider Braised Pork Loin with Sauteed Apples
Delight your senses with this autumn-inspired recipe for Cider Braised Pork Loin with Sautéed Apples—a perfect combination of savory and sweet flavors! This dish features a beautifully seared pork loin braised in a rich blend of apple cider, chicken stock, and fresh thyme, creating a tender, flavorful centerpiece. To elevate the meal, sweet-tart apples like Honeycrisp or Granny Smith are sautéed in warm spices like cinnamon and allspice, adding a cozy, caramelized touch. With a preparation time of just 20 minutes, this stunning dish is oven-braised until perfectly juicy, then paired with golden sautéed apples for a truly comforting and elegant dinner. Ideal for fall gatherings or Sunday roasts, this recipe will have your home filled with enticing aromas and your guests asking for seconds.
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Recipe Information
Ingredients
- 2 pounds pork loin
- 2 cups apple cider
- 3 apples (such as Honeycrisp or Granny Smith)
- 1 yellow onion
- 3 garlic cloves
- 4 sprigs fresh thyme
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground allspice
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup chicken stock
Instructions
Preheat your oven to 325°F (165°C).
Season the pork loin generously with 1 teaspoon of salt and 0.5 teaspoons of black pepper.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear the pork loin on all sides until golden brown, about 3-4 minutes per side. Remove the pork from the skillet and set aside.
Peel, core, and slice the apples into 1/4-inch wedges. Thinly slice the onion and mince the garlic cloves.
In the same skillet, reduce the heat to medium and add the onions. Cook for 3-4 minutes until they begin to soften.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in 2 cups of apple cider and scrape the bottom of the pan with a wooden spoon to deglaze.
Add the pork loin back into the skillet. Nestle 4 sprigs of fresh thyme around the pork, then pour in 1 cup of chicken stock.
Cover the skillet with a lid or tightly with aluminum foil and transfer to the oven. Braise for 40-45 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
While the pork is braising, melt 2 tablespoons of butter in a large sauté pan over medium heat.
Add the sliced apples to the pan along with 0.5 teaspoons of ground cinnamon and 0.25 teaspoons of ground allspice. Cook for 6-8 minutes, stirring frequently, until the apples are golden and tender.
Remove the pork from the oven and let it rest for 10 minutes before slicing.
Serve the pork loin slices with the sautéed apples and spoon some of the braising liquid over the top. Enjoy!
Nutrition Facts
Calories |
3349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.3 g | 236% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3085 mg | 134% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 119.5 g | ||
| Protein | 262.3 g | 525% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 5223 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
