Tuesday, November 20, 2012

Cider Glazed Roasted Pork Loin

The cool weather always sends me in search of recipes for foods rich in the flavors of Fall. Roasted meats, sugared sauces, garlic, apple cider, and pears.  Creamy Gorgonzola and rich balsamic.  Even the thought of such aromas filling my kitchen sets my mouth to water.

A meal of Cider Glazed Roasted Pork Loin is just the ticket to quenching the Autumnal palette.

Begin your meal with a bed of mixed greens tossed with sugared pecans, thinly sliced pears, red onions, and Gorgonzolla crumbles. If you'd like to add a little zest, consider tossing in a few sprigs of arugula. Drizzle with a quick dressing of extra virgin olive oil and Spiced Apple Pear Balsamic.  Top with freshly ground pepper.

 Cider Glazed Roasted Pork Loin


2-3lb Pork Loin Roast
6-8 Cloves Garlic
Approx 1/2 tsp each Sea Salt (I use Sel Gris), Freshly Ground Pepper, and Olive Oil
 (for prepping roast)

1/2 c low sodium soy sauce
1/2 c apple cider
2 tbsp dry sherry
2 tbsp olive oil
1/2 c brown sugar
1 tsp cinnamon
1 1/2 tsp dried minced onion
pinch of garlic powder

Preheat oven to 450 degrees.

Place Pork Loin Roast on stable cutting surface. 

Stab meat 6-8 times at even intervals, twisting the knife on insert to create a hole into which you can push a clove of garlic. Rub Sel Gris, Freshly Ground Pepper, and Olive Oil onto skin of pork. 

Place pork, fatty side up, on Deep Flexipat on Perforated Baking Sheet and into preheated 450 oven for 15 minutes. The high heat will serve to sear the pork on the outside to seal juices in, much like pan browning.

While pork is roasting, combine marinade ingredients. After 15 minutes, turn oven temperature down to 325, open oven, and pour marinate over pork.

Roast pork in oven, basting every 15 minutes or so, until instant read thermometer reads 160 degrees at the thickest part of the meat.
  (I find this is approximately 15 minutes per pound, depending on thickness of pork.)

Once meat has reached an internal temp of 160 degrees, remove from oven, tent with foil, and let rest for about 5-10 minutes. 

Lift pork onto cutting surface, and slice into half inch slices.  
(Never use sharp object on Flexipat)

Place on serving platter, and drizzle with pan juices.

Serve alongside Roasted Asparagus and Herbed Sourdough Bread.  As pork is a versatile meat that can be paired with either red or white wine, a Pino Noir or a Chardonnay would complement this dish nicely.  Roasted pears with brandied whipped cream would make a lovely finish to the meal. 

If you used a Deep Flexipat to roast your pork, cleanup will take about 1 minute or less!

Simply spoon out remaining juices from the marinade and set aside for topping roasted veggies or accompanying meat, wipe out with paper towel, and briefly wash with hot soapy water in sink.  
Your Flexipat will be clean and ready for your next meal!  Enjoy!

1 comment:

  1. My husband and I really enjoyed this recipe! Thanks, Ann!