Pork Loin with Spiced-Cider Glaze

By Afton

Ingredients

• 3 c apple cider
• 1 1/2 T Mulling Spices in a tea infuser
• 1 1/4 t Dijon mustard
• 1 t chopped fresh thyme
• 2 lb boneless pork loin
• salt and pepper to taste
• 1 1/2 T olive oil
• 1 c heavy cream

Details

Servings 4

Preparation

Step 1

Preheat oven to 375.

In a saucepan over high heat, combine the apple cider and mulling spices. Bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes. Remove the tea infuser and continue to simmer until the liquid is reduced to 1/2 cup, 30-40 minutes more. Remove from the heat and whisk in the mustard and thyme. Transfer 2 T of the glaze to a small saucepan and reserve for making the sauce.

Season the pork with salt and pepper.

Heat an ovenproof saute pan over medium-high heat and warm the olive oil until nearly smoking.

Add the pork and cook until golden brown on all sides, about 2 minutes per side. Transfer the pan to the oven and roast for 40 minutes. Remove the pan from the oven and brush some of the remaining glaze on the meat. Continue roasting, brushing on more glaze after 15 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 160. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving.

Whisk the cream into the reserved 2 T glaze, set the pan over medium-low heat and simmer until thickened, 3 to 5 minutes. Carve the roast and arrange on a warmed platter. Pass the sauce alongside.