Hard Cider Roasted Pork Loin
- 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
- Preheat the oven to 325 F.
- Heat olive oil a large Dutch oven, or other heavy-bottomed lidded pot over medium-high heat.
- Add the onions and whole garlic cloves and cook 3-4 minutes per side until browned and remove from the pan.
- 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.
- 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.
- Place the lid on the pot and bake at 325 F for 1 hour.
- Remove the roast from oven and let sit for 15 minutes before slicing, then serve alongside the apples, onions, garlic, and additional sauce. Enjoy!