Pork Loin Braised In Cider
serves 4
This simple, scrumptious pork loin is roasted until browned then simmered slowly in apple cider for a tender, savory result. Use leftovers for barbecued pork grinders.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon rosemary
1/2 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon minced garlic
4 pounds boneless, center cut pork loin
1 onion, chopped
2 celery stalks, chopped
2 apples, cored and chopped
2 cups apple cider
prep: 15 minutes
total: 2 hours
roasting pan
meat thermometer
1. Mix the salt with black pepper, rosemary, cinnamon, chili powder and garlic. Rub the pork with the spice mixture.
2. Place the onion, celery and apples across the bottom of a roasting pan. Place the pork on the vegetables, facing fat-side up.
3. Place in a preheated 375F oven and roast for 45 minutes.
4. Pour the cider over the pork and lower the temperature to 325F.
5. Roast for another hour, basting with pan juices every 10 minutes, until a thermometer inserted in the center of the roast registers 170F.
6. Allow to rest for 10 minutes before slicing. Slice thinly. Serve 2/3 of the roast (10 to 12 slices) and spoon 3/4 cup of the meat drippings over the sliced pork.
