Roasted Pork Loin with Cider

Filed under Pork

Serve with the cider-braised onions and Chunky Applesauce (its own recipe).

Ingredients

Directions

  1. Preheat the oven to 425 degrees F.
  2. In a food processor, combine the herbs, garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush it on the outside of the roast.
  3. Toss the onions with olive oil and salt in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider and set the pork on top.
  4. Roast 20 to 25 minutes, until a lovely brown crust develops. Stir the onions and cider if they start to burn, and add more cider as the level goes down.
  5. Lower to 375 degrees F and roast another 30 to 35 minutes, until an instant-read thermometer reads 150 degrees F; cover with foil if the crust gets too dark. Take 1 1/2 cups of cider from the pan for the applesauce.
  6. Rest at least 15 minutes. Remove the pork from the bone and slice the loin thinly. Serve with the onions braised in cider and the applesauce.