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Pork Loin with Hard Cider & Apples
Prep Time:
45 minutes
Cook Time:
1 hour
6 servings

2 lbs. pork loin, trimmed

1/2 tsp. kosher salt

1 Tbsp. black pepper

4 cloves garlic, chopped

1 to 2 sprigs fresh rosemary

1 Tbsp. lemon zest

2 Tbsp. olive oil

4 firm red apples

2 shallots, sliced

1 bottle (12 oz.) hard cider like Angry Orchard or Wood Chuck


Preheat oven to 400°F. Tie pork loin with butcher's twine in three
places to help hold shape and promote even cooking. Season with salt
and pepper.
Combine garlic, rosemary and lemon zest with olive oil in a bowl to ma
ke a paste; spread over roast.
Quarter and core apples and combine with sliced shallots. Place in a m
ound in center of a roasting pan or a large baking dish.
Set roast on top of apples and shallots. Place on center oven rack and
roast 45 minutes or until internal temperature reaches 145°F.
Remove roast to a cutting board and let rest 10 to 15 minutes before s
Meanwhile, place roasting dish with apples and shallots over a Medium-
High flame and deglaze pan with hard cider. Bring to a simmer for 2 to
3 minutes to reduce sauce. Serve with sliced pork.

Nutritional Information

Calories: 310, Saturated Fat: 1.5g, Sodium: 240mg, Carbohydrates: 23g,
Dietary Fiber: 4g, Protein: 33g


My H-E-B Texas Life Magazine December 2013