Pork > Roast Pork > Pork Loin Roast

Roast Pork Loin with Apple-Cider Sauce Recipe

Ingredients with Measurements:
- 1 (3-4 lb) pork loin
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 cup apple cider
- 1/2 cup chicken broth
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tbsp cornstarch
- 2 tbsp cold water
- 2 tbsp unsalted butter
- 2 apples, peeled and chopped

Special equipment needed:
- Roasting pan
- Meat thermometer

Step-by-step instructions:

1. Preheat oven to 375°F.

2. In a small bowl, mix together salt, black pepper, garlic powder, and dried thyme.

3. Rub the pork loin with olive oil and then coat with the spice mixture.

4. Place the pork loin in a roasting pan and roast for 45-60 minutes, or until the internal temperature reaches 145°F.

5. While the pork is roasting, prepare the apple-cider sauce. In a medium saucepan, combine apple cider, chicken broth, brown sugar, and apple cider vinegar. Bring to a boil, then reduce heat and simmer for 10 minutes.

6. In a small bowl, whisk together cornstarch and cold water until smooth. Add the cornstarch mixture to the saucepan and whisk until the sauce thickens.

7. Remove the saucepan from heat and stir in unsalted butter and chopped apples.

8. Once the pork is done, remove it from the oven and let it rest for 10 minutes before slicing.

9. Serve the pork with the apple-cider sauce.


Time:
Preparation time: 10 minutes
Cooking time: 45-60 minutes
Temperature:
Oven temperature: 375°F
Internal temperature of pork: 145°F
Serving size:
6-8 servings

Nutritional information:
Calories: 320
Fat: 12g
Saturated Fat: 4g
Cholesterol: 105mg
Sodium: 810mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 14g
Protein: 34g

Substitutions for ingredients:
- Pork loin can be substituted with pork tenderloin.
- Chicken broth can be substituted with vegetable broth.
- Brown sugar can be substituted with honey or maple syrup.
- Apples can be substituted with pears or cranberries.

Variations:
- Add sliced onions to the roasting pan for extra flavor.
- Use apple juice instead of apple cider for a milder flavor.
- Add a pinch of cinnamon to the apple-cider sauce for a warm, spicy flavor.

Tips and tricks:
- Let the pork rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Double the apple-cider sauce recipe for extra sauce to serve on the side.

Storage instructions:
Store leftover pork and sauce separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the pork in the microwave or oven until heated through. Reheat the sauce on the stovetop over low heat, stirring occasionally.

Presentation ideas:
Serve the sliced pork on a platter with the apple-cider sauce drizzled over the top. Garnish with fresh herbs or apple slices.

Garnishes:
Fresh herbs, apple slices, or a sprinkle of cinnamon.

Pairings:
Roasted vegetables, mashed potatoes, or a side salad.

Suggested side dishes:
Roasted Brussels sprouts, sweet potato casserole, or green beans.

Troubleshooting advice:
If the pork is not cooked through, return it to the oven and continue roasting until the internal temperature reaches 145°F.

Food safety advice:
Always use a meat thermometer to ensure the pork is cooked to the correct temperature. Wash hands and utensils thoroughly before and after handling raw meat.

Food history:
Roast pork with apple sauce is a classic dish in many cultures, including British and American cuisine.

Flavor profiles:
Savory, slightly sweet, with a hint of tanginess from the apple-cider sauce.

Serving suggestions:
Serve the pork with a side of roasted vegetables and a glass of red wine for a comforting, hearty meal.

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Taste: Savory, Tangy, Sweet, Rich, Aromatic