Cider Glazed Roast Pork Loin Recipes

CIDER-GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.

CIDER-BRINED, MUSTARD-GLAZED PORK LOIN

Steps:

• Make the brine:
• Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add remaining 2 cups apple cider and 2 cups ice. Let cool to room temperature.
• Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
• Roast the pork:
• Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
• Place rack in lower third of oven; preheat to 400°F.
• Season pork all over with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork, turning occasionally, until browned on all sides (including ends), 10-12 minutes.
• Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
• Pour apple cider into a large roasting pan or glass baking dish. Transfer pork, fat side up, to pan. Brush all over with mustard mixture. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 140°F, 50-70 minutes.
• Transfer to a cutting board and let rest at least 15 minutes before slicing.
• Do Ahead
• Pork can be brined up to 24 hours ahead. Keep chilled in plastic bag.

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 two-thirds of the cider. Place the pork on top of the onions and place in the oven. Roast the pork until it has developed a lovely brown crust, 20 to 25 minutes. Check on the pork and 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 until an instant-read thermometer reads 150 degrees F, 30 to 35 minutes. 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 medium-low 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 TENDERLOINS

Steps:

• Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.
• Preheat the oven to 450 degrees.
• Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with chutney.

ROAST PORK WITH CIDER GRAVY

Steps:

• Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
• After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
• Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
• To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.

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.

ROAST PORK LOIN WITH CIDER GLAZE

Steps:

• Place pork in a roasting pan.
• In a small bowl, combine the remaining ingredients, except for the Pup's Monadnock Harvest Hard Cider.
• Rub the mixture over the pork, cover, and marinate for at least 30 minutes.
• Pour off and reserve the marinade.
• Add the Pup's Monadnock Harvest Hard Cider to the pan, place in a preheated 475°F oven, and roast for 20 minutes.
• Reduce the oven temperature to 350°F and roast an additional 30 minutes or so, basting occasionally with the marinade mixture, until a meat thermometer registers 150°F.
• Remove from the oven and let rest 10 minutes.
• Deglaze the pan over medium heat with 1/4 cup water combined with 1/4 cup Marquis de Saint-Loup Pommeau, scraping up any bits, and stirring until it is slightly reduced.
• Slice pork, drizzle with the reduction, and serve.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

CIDER-GLAZED ROAST PORK LOIN

Steps:

• Adjust oven rack to middle position and heat oven to 375°F Pat pork loin dry with paper towels and season with salt and pepper.
• Heat 1 tablespoon oil in large skillet over medium high heat until just smoking. Place pork loin, fat side down, in skillet and cook, turning it several times until browned on all sides. 8 to 10 minutes. Transfer pork, fat side down to 13 x 9-inch baking dish and roast until thermometer inserted registers 85 degrees. About 25 minutes.
• While pork roasts, cook remaining tablespoon oil and shallots in empty skillet over medium heat until golden brown, 3 to 5 minutes. Increase heat to high, add cider, apple butter, bay leaf and thyme and bring to boil. Cook until thickened, about 8 minutes.
• After pork has roasted for 25 minutes, pour glaze over pork and roll pork to coat with glaze. Cook until internal temperature registers 145 degrees. 20 to 30 minutes more, turning over halfway through to recoat with glaze. Transfer pork to cutting board, tent with foil and let rest 20 minutes. Transfer glaze to small saucepan and whisk in vinegar.
• Before slicing pork, pour accumulated juices from roast into glaze and warm glaze over low heat. Cut roast into 1/4-inch slices, transfer to platter and spoon 1/2 cup glaze over top.

CIDER PORK ROAST

Steps:

• Sprinkle pork with salt and pepper. In a nonstick skillet coated with cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until meat is tender. Remove meat; keep warm. , Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat.