Pork Loin with Hard Cider & Apples
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
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.
Calories: 310, Saturated Fat: 1.5g, Sodium: 240mg, Carbohydrates: 23g,
Dietary Fiber: 4g, Protein: 33g
My H-E-B Texas Life Magazine December 2013