Roast Pork Loin With Cider Glaze |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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The Marquis de Saint-Loup Pommeau is listed behind the Pup's Harvest Hard Cider because it isn't recognized at this point- please take note that it is another ingredient needed until I can add it properly. ;) Also, please note that the recipe calls for Pup's brand boiled cider - it isn't actually asking you to boil cider. **I haven't made this recipe yet, but it looked delicious and i hope to try it as soon as I locate the ingredients**. Ingredients:
1 (3 lb) boneless pork loin, trimmed |
2/3 cup pup's brand boiled cider |
2 teaspoons powdered ginger |
1/2 teaspoon salt |
4 tablespoons olive oil |
4 garlic cloves, minced |
2 teaspoons rosemary, crumbled |
1 tablespoon lemon juice |
1/2 cup pup's brand monadnock harvest hard alcoholic cider |
1/4 cup marquis de saint-loup brand pommeau de normandie |
Directions:
1. Place pork in a roasting pan.
2. In a small bowl, combine the remaining ingredients, except for the Pup's Monadnock Harvest Hard Cider.
3. Rub the mixture over the pork, cover, and marinate for at least 30 minutes.
4. Pour off and reserve the marinade.
5. Add the Pup's Monadnock Harvest Hard Cider to the pan, place in a preheated 475°F oven, and roast for 20 minutes.
6. Reduce the oven temperature to 350°F and roast an additional 30 minutes or so, basting occasionally with the marinade mixture, until a meat thermometer registers 150°F.
7. Remove from the oven and let rest 10 minutes.
8. Deglaze the pan over medium heat with 1/4 cup water combined with 1/4 cup Marquis de Saint-Loup Pommeau, scraping up any bits, and stirring until it is slightly reduced.
9. Slice pork, drizzle with the reduction, and serve.
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