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 and pepper.
Combine garlic, rosemary and lemon zest with olive oil in a bowl to make a paste; spread o
Quarter and core apples and combine with sliced shallots. Place in a mound 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 slicing.
Meanwhile, place roasting dish with apples and shallots over a Medium-High flame and degla
ze pan with hard cider. Bring to a simmer for 2 to 3 minutes to reduce sauce. Serve with s
Calories: 310, Saturated Fat: 1.5g, Sodium: 240mg, Carbohydrates: 23g, Dietary Fiber: 4g,
My H-E-B Texas Life Magazine December 2013