Roast Pork Loin with Cider Glaze
Elevate your dinner table with this succulent Roast Pork Loin with Cider Glaze, a perfect harmony of savory and sweet flavors. Featuring a tender, herb-crusted pork loin roasted to perfection, this recipe delivers incredible taste with minimal effort. The star of the dish is the glossy cider glaze—a luscious blend of apple cider, Dijon mustard, brown sugar, and a touch of apple cider vinegar, thickened to perfection and brushed over the roast for an irresistible caramelized finish. Perfect for cozy family dinners or special occasions, this dish pairs beautifully with roasted vegetables or creamy mashed potatoes. With just 15 minutes of prep time and rich, aromatic results, this recipe is a must-try for pork lovers seeking a flavorful and impressive centerpiece.
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Recipe Information
Ingredients
- 3 pounds Pork loin roast
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 3 pieces Garlic cloves, minced
- 2 teaspoons Fresh rosemary, chopped
- 2 tablespoons Olive oil
- 1.5 cups Unsweetened apple cider
- 2 tablespoons Dijon mustard
- 3 tablespoons Brown sugar
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry using paper towels and place it on a large baking sheet or roasting pan.
In a small bowl, combine the salt, ground black pepper, minced garlic, chopped rosemary, and olive oil to make a paste. Rub this mixture evenly over the entire surface of the pork loin.
Place the prepared pork loin in the preheated oven and roast for approximately 70 to 80 minutes, or until the internal temperature reaches 145°F (63°C) in the thickest part of the meat. Use a meat thermometer for accuracy.
While the pork is roasting, prepare the cider glaze. In a medium saucepan, combine the apple cider, Dijon mustard, brown sugar, and apple cider vinegar. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar.
Reduce the heat to medium-low and let the glaze simmer until it reduces by about half, approximately 10 to 15 minutes.
In a small bowl, mix the cornstarch and water to form a slurry. Stir this slurry into the simmering glaze, whisking constantly, until the glaze thickens slightly. Remove from heat and set aside.
About 15 minutes before the pork loin is done roasting, brush a generous amount of the cider glaze over the top of the roast. Repeat the glazing one or two more times during the final 15 minutes of cooking.
Once the pork loin is cooked, remove it from the oven and tent it with aluminum foil. Let it rest for 10 minutes before slicing.
Slice the pork loin into thick slices and drizzle with additional cider glaze. Serve warm with your favorite sides.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 15.1 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 12.3 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 813 mg | 17% | |
*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.
