ROASTED PORK LOIN WITH CIDER GLAZE
If you order the pork from a butcher, have the rib rack reserved; use it as a roasting rack for more tender and juicy meat.
Provided by Martha Stewart
Yield Makes enough for 10 sandwiches
Number Of Ingredients 6
Steps:
- Rinse pork and pat dry. Rub mustard over it and season with the salt and pepper and place in a large nonreactive pan. Pour cider and vinegar over and refrigerate, turning often, for at least 3 hours or up to overnight.
- Heat oven to 350 degrees. Let pork come to room temperature. Drain off marinade and reserve in a small saucepan.
- If using, place rib rack in roasting pan; rest the pork in the curve of the bones. Otherwise, place pork directly in roasting pan.
- Reduce oven temperature to 325 degrees and place pork in oven. Roast, basting with pan juices, until a meat thermometer inserted into the center of the pork reads 155 degrees to 160 degrees, about 1 hour and 40 to 50 minutes with the rack and 1 hour and 15 minutes without the rack. Test after 1 hour of cooking to make sure it does not overcook.
- Meanwhile, place saucepan of marinade over medium-low heat; simmer until thick enough to coat the back of a spoon, about 1 hour; it will reduce to about 1/3 cup. Brush over pork during last 30 minutes of cooking.
- Remove roast from oven and let rest for about 30 minutes.
- Slice roast and layer with Green Tomato Chutney on Anadama Bread for sandwiches.
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Sreebas Das
[email protected]I love the combination of sweet and savory in this dish. The pork loin is tender and juicy, and the glaze is the perfect finishing touch.
ma ya
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and the pork loin is always cooked perfectly.
Angela Thomas
[email protected]I've made this dish several times and it's always a crowd-pleaser.
Vin Shizel
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The pork loin is fall-off-the-bone tender and the glaze is out of this world.
Matthew Kayode
[email protected]I'm not a fan of cider, but I still enjoyed this dish. The pork loin was cooked perfectly and the glaze was very flavorful.
NAOMI KIPKAZI
[email protected]I'm always looking for new ways to cook pork loin, and this recipe definitely delivers. The cider glaze is a game-changer.
Saubhagya Singh
[email protected]I love that this recipe uses simple ingredients that I already have on hand.
jack ls
[email protected]This dish is perfect for a special occasion. The pork loin looks and tastes impressive.
Shahzad Luckily
[email protected]I'm not a big fan of pork loin, but this recipe changed my mind. The pork was so tender and juicy, and the glaze was amazing.
Celeste Wood
[email protected]The pork loin was a little bland, but the glaze helped to add some flavor.
Muskan Khan
[email protected]This recipe is easy to follow and the pork loin turned out great. I will definitely make it again.
Gatlin McCravy
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved the pork loin and the glaze.
Hamad MohammedAhmed
[email protected]I followed the recipe exactly and the pork loin turned out perfectly. My family loved it!
Zamn shah
[email protected]The pork loin was a little dry, but the glaze was delicious.
Emmanuel Asare
[email protected]This recipe is a keeper! I've made it several times now and it always turns out amazing.
Kelvin Kombe
[email protected]I made this dish for a dinner party and everyone raved about it. The pork was so tender and juicy, and the glaze was incredible.
Anna Ofori Amanfo
[email protected]This pork loin was a hit with my family! The cider glaze was the perfect balance of sweet and tangy, and the pork was cooked to perfection.