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Cider-Glazed Roast Pork Loin




Source of Recipe


americas test kitchen


Recipe Introduction



(Serves 6)

Make sure to tie the roast at 1-1/2-inch intervals with kitchen twine, if your butcher hasn't already done so.


List of Ingredients




1 boneless center-cut pork loin roast
(3 pounds), tied (see note above)
Salt and pepper
2 tablespoons vegetable oil
6 shallots, peeled (halved if large)
2 cups apple cider
1/2 cup apple butter
1 bay leaf
1 sprig fresh thyme
1 teaspoon cider vinegar

Recipe





1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Pat the pork loin dry with paper towels and season with salt and pepper.

2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat until just smoking. Place the pork loin, fat side down, in the skillet and cook, turning it several times, until browned on all sides, 8 to 10 minutes. Transfer the pork, fat side down, to a 13 by 9-inch baking dish and roast until an instant-read thermometer inserted in the thickest part registers 85 degrees, about 25 minutes.

3. While the pork roasts, cook the shallots in the remaining 1 tablespoon oil in the now-empty skillet over medium heat until golden brown, 3 to 5 minutes. Increase the heat to high, add the cider, apple butter, bay leaf, and thyme, and bring to a boil. Cook until thickened, about 8 minutes.

4. After the pork has roasted for 25 minutes, pour the glaze over the pork and, using tongs, roll the pork to coat with glaze. Cook until the internal temperature of the pork registers 145 degrees on an instant-read thermometer, 20 to 30 minutes more, turning once halfway through to recoat with the glaze. Transfer the pork to a cutting board, tent with aluminum foil, and let rest for 20 minutes. Transfer the glaze to a small saucepan, discarding the thyme and bay leaf, and whisk in the vinegar.

5. Before slicing the pork, pour the accumulated juices from the roast into the glaze and warm the glaze over low heat. Cut the roast into 1/4-inch slices, transfer to a platter, and spoon 1/2 cup glaze over the top. Serve, passing the remaining glaze at the table.