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Herb-Crusted Roast Pork Loin with Apple Cider Glaze

A succulent roast pork loin coated in a flavorful herb crust and finished with a sweet and tangy apple cider glaze. Perfect for a special occasion or a comforting family dinner. This recipe provides detailed instructions for achieving a perfectly cooked and juicy pork loin.

Prep Time
20 minutes
Cook Time
45-55 minutes
Servings
6-8
Ingredients
  • 3 lbs Pork Loin Roast
  • 2 tbsp Fresh Rosemary
  • 2 tbsp Fresh Thyme
  • 4 cloves Garlic
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 cup Apple Cider
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Brown Sugar
  • 1 tsp Dijon Mustard

Prepare the Herb Crust

In a small bowl, combine the chopped rosemary, thyme, minced garlic, olive oil, salt, and pepper. Mix well to form a paste.

Apply the Herb Crust

Rub the herb mixture all over the pork loin roast, ensuring it's evenly coated. This will create a flavorful crust during roasting.

Sear the Pork Loin (Optional)

For extra flavor and browning, sear the pork loin in a hot skillet over medium-high heat for 2-3 minutes per side. This step is optional but recommended.

Roast the Pork Loin

Preheat oven to 375°F (190°C). Place the pork loin in a roasting pan. Roast for 45-55 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C) for medium doneness.

Prepare the Apple Cider Glaze

While the pork is roasting, prepare the glaze. In a saucepan, combine the apple cider, apple cider vinegar, brown sugar, and Dijon mustard. Bring to a simmer over medium heat and cook for 10-15 minutes, or until the glaze has thickened slightly.

Glaze the Pork Loin

During the last 15 minutes of roasting, brush the apple cider glaze over the pork loin every 5 minutes to create a beautiful and flavorful glaze.

Rest and Slice

Once the pork loin is cooked, remove it from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Slice and serve with the remaining glaze.

Nutrition Facts Estimated per 100g of product

  • Calories: 200
  • Protein: 25g
  • Fat: 10g
  • Carbohydrates: 5g

Other Considerations for Nutrition

This recipe can be made healthier by trimming excess fat from the pork loin and reducing the amount of brown sugar in the glaze. Serving with a side of steamed vegetables will increase the nutritional value of the meal.

← Herb Crusted Rack of Lamb with Rosemary Potatoes Mediterranean Beef Stuffed Bell Peppers →

FAQ

  • How do I ensure the pork loin is cooked to the correct temperature?

    Use a meat thermometer inserted into the thickest part of the loin. 145°F (63°C) is recommended for medium doneness. The internal temperature will rise a few degrees as it rests.
  • Can I use dried herbs instead of fresh?

    Yes, you can substitute dried herbs for fresh. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
  • What side dishes pair well with roast pork loin?

    Roasted vegetables, mashed potatoes, applesauce, and green beans are all excellent choices.