Description
This succulent pork roast simmers in crisp apple cider with aromatic thyme, garlic, and soft-roasted veggies, pouring juices into a tangy sweet gravy that warms every bite.
Ingredients
- 3 pound boneless pork loin roast
- 2 cup apple cider
- 1 apple cored and sliced
- 2 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 2 clove garlic minced
- 1 medium onion sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 sprig fresh thyme
- 2 carrot peeled and chopped
- 2 celery stalk chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, whisk together olive oil, Dijon mustard, brown sugar, minced garlic, salt, and black pepper.
- Rub the mustard mixture evenly over the entire surface of the pork loin.
- Heat a large oven-proof skillet over medium-high heat and sear the pork on all sides until golden brown, about 2 minutes per side.
- Transfer the pork to a roasting pan if your skillet isn’t oven-proof. Arrange the apple slices, onion, carrots, celery, and thyme around the roast.
- Pour the apple cider into the pan and place in the preheated oven. Roast for 60 to 75 minutes, or until the internal temperature reaches 145°F (63°C), basting occasionally with pan juices.
- Remove the roast from the oven and let it rest for 10 minutes before slicing. Meanwhile, pour the pan juices into a small saucepan and simmer until slightly reduced.
- Slice the pork, arrange on a platter, and drizzle with the reduced apple cider sauce.
Notes
- Make sure the pork reaches an internal temperature of 145°F for safe and juicy results.
- Resting the roast before slicing helps lock in the juices.
- Fresh sage can be used instead of thyme for a different flavor profile.
- Reserve and reduce the pan juices to make a flavorful gravy.