Cider Roasted Pork Loin
Treat your taste buds to the rich, autumnal flavors of Cider Roasted Pork Loin—a stunning centerpiece perfect for any family dinner or holiday gathering. This succulent pork loin is seared to golden perfection, then slow-roasted alongside tender carrots, onions, and garlic, all bathed in a fragrant apple cider and herb-infused sauce. Fresh rosemary and thyme add an earthy aroma, while a touch of cinnamon provides a warm, cozy essence. Basted in its own pan juices throughout the cooking process, the pork stays moist and flavorful, making every bite a melt-in-your-mouth experience. This one-pan dish is not only simple to prepare but also pairs beautifully with mashed potatoes or a hearty bread to soak up the cider-spiked pan gravy. Impress your guests with this easy yet elegant recipe that brings the essence of fall to your table. Keywords: cider roasted pork loin, apple cider pork roast, fall dinner recipes, pork loin with herbs, one-pan pork recipe, holiday main dishes.
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Recipe Information
Ingredients
- 3 pounds pork loin
- 2 cups apple cider
- 4 cloves garlic cloves
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 large yellow onion
- 3 medium carrots
- 2 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 0.25 teaspoons ground cinnamon
- 1 tablespoon dijon mustard
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and season it with 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper.
Heat 1 tablespoon of 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. Remove the pork from the skillet and set aside.
Peel and dice the onion into large chunks. Peel and cut the carrots into 1-inch pieces. Smash the garlic cloves with the side of a knife.
In the same skillet, add the remaining olive oil and sauté the onions, carrots, and garlic for 3-4 minutes, until slightly softened. Stir in the cinnamon and cook for another minute.
Deglaze the skillet by pouring in 1 cup of apple cider, scraping the bottom of the pan to release any browned bits. Let it simmer for 2 minutes.
Add the rosemary, thyme, and dijon mustard to the skillet, stirring to combine.
Nestle the seared pork loin back into the skillet with the vegetables and pour the second cup of apple cider over the top. Season with the remaining 0.5 teaspoon of salt and 0.5 teaspoon of black pepper.
Transfer the skillet into the preheated oven and roast for 60-75 minutes, or until the internal temperature of the pork reads 145°F (63°C) on a meat thermometer.
Baste the pork with the pan juices every 20 minutes during the cooking process to keep it moist and flavorful.
Once cooked, remove the pork from the oven and let it rest for 10-15 minutes before slicing.
Serve the sliced pork loin with the roasted vegetables and spoon the apple cider pan juices over the top for extra flavor.
Nutrition Facts
Calories |
3975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.9 g | 286% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 2241 mg | 97% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 63.6 g | ||
| Protein | 372.6 g | 745% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 7207 mg | 153% | |
*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.
