Fed & Fit

Hard Cider Roasted Pork Loin

This Hard Cider Roasted Pork Loin is a delicious main dish that's a total crowd-pleaser! Pork loin is seared and baked in a Dutch oven with hard cider, onions, apples, and thyme for a big burst of fall flavor.

This hard cider roasted pork loin is one of the absolute BEST pork recipes I’ve ever tasted, and that’s saying a lot!  With a touch of hard cider for a flavor boost, and perfectly cooked apples for a sweet addition, it’s currently vying for first place in my “Favorite Ways to Eat Pork” competition.

Since the popularity of our Honey Mustard Pork Roast totally launched pork back into the protein spotlight, we’ve been on a mission to take this sometimes persnickety meat and make it a weekly go-to for everyone! Long gone are the days of dry, overcooked, flavorless hunks of grey meat. There’s a new guy in town and this Baked Apple Cider Pork Roast is bringing sexy back to pork! (if you just danced and sang to a little JT in your head too, we’re on the same page) 

If you, like me, have endured one-too-many nights of overcooked pork ruining your dinner plans, you might be skeptical that this method can work for you, too! So step into my office, and let’s talk technique! Searing the pork before cooking gives it a nice crust and increases the flavor of both the roast and the liquid it is braised in. We don’t just stop there though. We take it a step FURTHER, and slow cook our roast in a dutch oven, which keeps it incredibly tender and juicy. Then, we add browned onions and garlic, apples, thyme, and hard cider (our secret ingredient) which infuses the pork with incredible flavor!   

We all know apples and pork are a classic combination, but the cider + roasting method really take this hard cider roasted pork loin to a new level. My two cents? Don’t skip the sear! Take your time with the prep and sear steps, pop it into the dutch oven, and let the slow cooking work it’s magic for a meal that doesn’t require a ton of hands-on cooking time, yet is plenty fancy enough for company! We all need a little more easy in our lives, and this hard cider roasted pork loin totally fits the bill! 

You definitely can’t go wrong pairing this protein with a quick side like our Winter Root Veggie Roast or a hearty harvest slaw like this one that totally completes the meal. We hope you enjoy this tender pork roast just as much as we do!

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Hard Cider Roasted Pork Loin

  • Author: Amber Link

Ingredients

  • 1, 2.5-3 pound boneless pork loin
  • 1/2 tablespoon chopped fresh thyme
  • ½ tablespoon coarse sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 apples, cored and cut into 6 wedges
  • 2 onions, quartered
  • 6 cloves garlic
  • 1, 13 ounce can dry hard cider (may substitute non-alcoholic apple cider or chicken broth if desired)
  • 6 sprigs fresh thyme

Instructions

  1. Preheat the oven to 325 F.
  2. Heat olive oil a large Dutch oven, or other heavy-bottomed lidded pot over medium-high heat.
  3. Add the onions and whole garlic cloves and cook 3-4 minutes per side until browned and remove from the pan.
  4. Season pork roast liberally with the salt, pepper, and thyme, then place in the pot. Brown the pork for 4-5 minutes on one side, then repeat for the 3 remaining sides. Remove the pork and set aside.
  5. Add the cider to the pot and whisk to release the browned bits. Then, add the pork, onions, garlic, apples, and thyme springs back to the pan.
  6. Place the lid on the pot and bake at 325 F for 1 hour.
  7. Remove the roast from oven and let sit for 15 minutes before slicing, then serve alongside the apples, onions, garlic, and additional sauce. Enjoy!
   

4 Responses to “Hard Cider Roasted Pork Loin”

  1. #
    1
    Erin Elwellposted October 5, 2018 at 2:13 pm

    What cider do you recommend?

  2. #
    2
    TAMI O'BRIENposted October 6, 2018 at 9:20 am

    Like Erin, I was wondering if you had a particular brand of cider in mind, as I have not seen it in cans.

  3. #
    3
    Katrinaposted October 13, 2018 at 5:47 pm

    Another successful pork recipe from Fed and Fit! I can’t digest onions, so I had to leave them out. The only reason I went 4 stars instead of 5 was because the flavor was just a hair under what I expected. But, still tender and juicy, and I seasoned my slices after the fact.

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