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Rosemary Apple Cider Pork Loin


First for Women magazine, November 2013 (?)

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  • 1/4 cup balsamic dressing
  • 1 tblsp dry mustard
  • 1 tblsp minced fresh rosemary
  • 2 cloves garlic, minced
  • 3 lbs boneless pork loin roast
  • 3 apples and/or pears, sliced
  • 1 large onion, sliced
  • 1 cup apple cider


Preparation time 20mins
Cooking time 120mins


Step 1

Heat oven to 350 F. In bowl, combine dressing with mustard, rosemary and garlic; reserve half. Season pork with salt and pepper; place in roasting pan. Brush with remaining balsamic mixture.

Roast 1 1/4 hours or until 145 F, adding apples and onions coated with cooking spray after 30 minutes. Transfer to platter; brush with reserved balsamic mixture. Let sit 10 minutes, before slicing.

Meanwhile, place roasting pan with pan juices on stove burners over high heat. Add cider. Bring to a boil; cook 10 minutes or until reduced by one-third. Thicken with cornstarch, if desired. Season with salt and pepper Serve sauce with roast.


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