Best Roasted Pork Loin With Cider Glaze Recipes

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ROAST PORK LOIN WITH CIDER GLAZE



Roast Pork Loin With Cider Glaze image

A lovely pork recipe from the Pup's Cider website (ingredients as listed there). The Marquis de Saint-Loup Pommeau is listed behind the Pup's Harvest Hard Cider because it isn't recognized at this point- please take note that it is another ingredient needed until I can add it properly. ;) Also, please note that the recipe calls for Pup's brand boiled cider - it isn't actually asking you to "boil" cider. **I haven't made this recipe yet, but it looked delicious and i hope to try it as soon as I locate the ingredients**

Provided by Mommy Diva

Categories     Pork

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (3 lb) boneless pork loin, trimmed
2/3 cup pup's brand boiled cider
2 teaspoons powdered ginger
1/2 teaspoon salt
4 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons rosemary, crumbled
1 tablespoon lemon juice
1/2 cup pup's brand monadnock harvest hard alcoholic cider
1/4 cup marquis de saint-loup brand pommeau de normandie

Steps:

  • Place pork in a roasting pan.
  • In a small bowl, combine the remaining ingredients, except for the Pup's Monadnock Harvest Hard Cider.
  • Rub the mixture over the pork, cover, and marinate for at least 30 minutes.
  • Pour off and reserve the marinade.
  • Add the Pup's Monadnock Harvest Hard Cider to the pan, place in a preheated 475°F oven, and roast for 20 minutes.
  • Reduce the oven temperature to 350°F and roast an additional 30 minutes or so, basting occasionally with the marinade mixture, until a meat thermometer registers 150°F.
  • Remove from the oven and let rest 10 minutes.
  • Deglaze the pan over medium heat with 1/4 cup water combined with 1/4 cup Marquis de Saint-Loup Pommeau, scraping up any bits, and stirring until it is slightly reduced.
  • Slice pork, drizzle with the reduction, and serve.

CIDER-GLAZED PORK TENDERLOIN



Cider-Glazed Pork Tenderloin image

This is a super-easy recipe full of sweet fall flavor. The maple flavor really shines through. -Susan Stetzel, Gainesville, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pork tenderloin (1 pound)
1/4 teaspoon salt
1/2 teaspoon pepper, divided
1 tablespoon olive oil
3/4 cup apple cider or juice
1/4 cup maple syrup
2 tablespoons cider vinegar

Steps:

  • Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.

Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic exchanges

CIDER-ROASTED PORK TENDERLOINS



Cider-Roasted Pork Tenderloins image

Provided by Ina Garten

Categories     main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 (12-ounce) bottle hard cider, such as Crispin
1/4 cup pure Grade A maple syrup
Kosher salt and freshly ground black pepper
1 teaspoon whole fennel seeds
1 teaspoon whole black peppercorns
1/2 teaspoon whole coriander seeds
1/2 teaspoon ground cinnamon
2 pork tenderloins (1 to 1 1/4 pounds each), trimmed
1 (1-inch) piece fresh ginger, thinly sliced
1 1/2 tablespoons coarsely chopped fresh rosemary leaves
Good olive oil
Chutney, for serving

Steps:

  • Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.
  • Preheat the oven to 450 degrees.
  • Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with chutney.

ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE



Roasted Pork Loin with Cider and Chunky Applesauce image

Provided by Anne Burrell

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

2 sprigs fresh rosemary, leaves roughly chopped
2 sprigs fresh sage, leaves roughly chopped
2 cloves garlic, smashed
Pinch crushed red pepper
Kosher salt
Extra-virgin olive oil
1 (6-chop) pork rib roast
2 large onions, sliced
1 bundle fresh thyme, tied with string
3 bay leaves
2 quarts apple cider, divided
Chunky Applesauce, recipe follows
3 tablespoons butter
4 Granny Smith apples, peeled, cored, and cut into 1/2-inch chunks (toss the apples in lemon juice if not using right away)
1 1/2 cups reserved cider from Roasted Pork Loin with Cider
1/4 cup apple cider
1 pinch ground cinnamon
1/4 cup heavy cream
1/2 cup walnuts, toasted and coarsely chopped

Steps:

  • Preheat the oven to 425 degrees F.
  • In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt, and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast.
  • Toss the onions with olive oil and salt and place in the bottom of a roasting pan. Add the thyme, bay leaves, and two-thirds of the cider. Place the pork on top of the onions and place in the oven. Roast the pork until it has developed a lovely brown crust, 20 to 25 minutes. Check on the pork and stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down.
  • Lower the oven to 375 degrees F and roast until an instant-read thermometer reads 150 degrees F, 30 to 35 minutes. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce.
  • Let the pork rest for at least 15 minutes before carving. When ready to carve, remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce.
  • Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider, and cinnamon and cook over medium-low heat until most of the cider has evaporated and the apples are cooked and very soft.
  • Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.

ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE



Roasted Pork Loin with Cider and Chunky Applesauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

2 sprigs rosemary leaves, roughly chopped
2 sprigs sage, roughly chopped
2 cloves garlic, smashed
Pinch crushed red pepper
Salt
Extra-virgin olive oil
1 (6-chop) pork rib roast
2 large onions, sliced
1 bundle thyme, tied with string
3 bay leaves
2 quarts apple cider
Chunky Applesauce, recipe follows
3 tablespoons butter
4 Granny Smith apples, peeled, cored and cut into 1/2-inch chunks (toss the apples in lemon juice if not using right away)
1 1/2 cups of the reserved cider from the Roasted Pork Loin with Cider
1/4 cup apple cider
1 pinch ground cinnamon
1/4 cup heavy cream
1/2 cup walnuts, toasted and coarsely chopped

Steps:

  • Preheat the oven to 425 degrees F.
  • In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast.
  • Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down.
  • Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce.
  • Let the pork rest for at least 15 minutes before carving. When ready to carve remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce.
  • Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft.
  • Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.

CIDER-ROASTED PORK LOIN



Cider-Roasted Pork Loin image

I got this recipe from my sister and I believe she got it from Cooking Light Magazine. When I made it, I thought it wasn't thoroughly cooked because it's so juicy and I can't ever get my pork to turn out that way! Also, I had to use 2 (1 pound) pork loins because I could not find 1 (2 pound) loin and I just split the marinade into two seperate bags. I am guessing on the cooking/prep time.

Provided by Vitameatavegamin Gi

Categories     Pork

Time P1DT1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seed
1 bay leaf
1 (2 lb) boneless pork loin, trimmed
2 cups apple cider
cooking spray
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1/8 teaspoon fresh ground black pepper

Steps:

  • Combine the first 6 ingredients in a saucepan, bring to a boil, stirring until salt dissolves.
  • Remove from heat; cool.
  • Pour brine into a 2 gallon zip-loc plastic bag.
  • Add pork; seal.
  • Refrigerate 8 hours or overnight, turning bag occasionally.
  • Preheat oven to 350 degrees.
  • Bring 2 cups cider to a boil in a small saucepan over medium-high heat.
  • Cook until cider has thickened slightly and reduced to 1/4 cup (about 15-20 minutes).
  • Set aside.
  • Remove pork from bag; discard brine.
  • Place pork on rack of a broiler pan coated with cooking spray.
  • Lightly coat pork with cooking spray.
  • Combine rosemary, sage, and black pepper; sprinkle evenly over pork.
  • Bake at 350 degrees for 1 hour or until thermometer registers 155 degrees, basting twice with cider reduction during final 20 minutes of cooking.
  • Remove from oven; baste with remaining cider reduction.
  • Let stand 10 minutes before slicing.

PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE



Perfect Herb-Roasted Pork Loin with Tangy Glaze image

Topped with an herby, glazed crust, this pork is tender, juicy, and bursting with flavor. It's as impressive as a more expensive cut of beef, but easier on the wallet. Try this the next time you're planning a fancy dinner at home. Serve with mashed potatoes and green beans.

Provided by NicoleMcmom

Categories     Pork Loin

Time 1h35m

Yield 12

Number Of Ingredients 12

cooking spray
5 cloves garlic, minced
1 tablespoon dried sage
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 (5 pound) pork loin
¼ cup apple cider vinegar
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon cornstarch

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
  • Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
  • Roast in the preheated oven until browned on top, 20 to 25 minutes.
  • While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
  • When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
  • Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
  • Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
  • Slice pork and serve with pan drippings and juices.

Nutrition Facts : Calories 392 calories, Carbohydrate 4 g, Cholesterol 119.1 mg, Fat 23.8 g, Fiber 0.2 g, Protein 37.6 g, SaturatedFat 8.3 g, Sodium 757.4 mg

CIDER-GLAZED ROAST PORK LOIN



Cider-Glazed Roast Pork Loin image

Make and share this Cider-Glazed Roast Pork Loin recipe from Food.com.

Provided by KEA-CA

Categories     Pork

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs boneless center cut pork loin roast, tied
salt and pepper
2 tablespoons vegetable oil
6 small shallots, peeled (and halved if large)
2 cups apple cider
1/2 cup apple butter
1 bay leaf
1 sprig fresh thyme
1 teaspoon cider vinegar

Steps:

  • Adjust oven rack to middle position and heat oven to 375°F Pat pork loin dry with paper towels and season with salt and pepper.
  • Heat 1 tablespoon oil in large skillet over medium high heat until just smoking. Place pork loin, fat side down, in skillet and cook, turning it several times until browned on all sides. 8 to 10 minutes. Transfer pork, fat side down to 13 x 9-inch baking dish and roast until thermometer inserted registers 85 degrees. About 25 minutes.
  • While pork roasts, cook remaining tablespoon oil and shallots in empty skillet over medium heat until golden brown, 3 to 5 minutes. Increase heat to high, add cider, apple butter, bay leaf and thyme and bring to boil. Cook until thickened, about 8 minutes.
  • After pork has roasted for 25 minutes, pour glaze over pork and roll pork to coat with glaze. Cook until internal temperature registers 145 degrees. 20 to 30 minutes more, turning over halfway through to recoat with glaze. Transfer pork to cutting board, tent with foil and let rest 20 minutes. Transfer glaze to small saucepan and whisk in vinegar.
  • Before slicing pork, pour accumulated juices from roast into glaze and warm glaze over low heat. Cut roast into 1/4-inch slices, transfer to platter and spoon 1/2 cup glaze over top.

Nutrition Facts : Calories 570.3, Fat 36.3, SaturatedFat 11.6, Cholesterol 136.1, Sodium 100.6, Carbohydrate 12.6, Fiber 0.4, Sugar 8.3, Protein 45.6

CIDER PORK ROAST



Cider Pork Roast image

Apple cider, dried cherries and fresh rosemary put the pizzazz in this pleasing pork roast. It's even more flavorful when drizzled with the sweet pan juices. -Terry Danner of Rochelle, Illinois

Provided by Taste of Home

Categories     Dinner

Time 5h30m

Yield 6 servings.

Number Of Ingredients 7

1 boneless pork loin roast (2 pounds)
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or unsweetened apple juice, divided
3 sprigs fresh rosemary
1/2 cup dried cherries
5 teaspoons cornstarch

Steps:

  • Sprinkle pork with salt and pepper. In a nonstick skillet coated with cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until meat is tender. Remove meat; keep warm. , Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat.

Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 368mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

CIDER-BRINED, MUSTARD-GLAZED PORK LOIN



Cider-Brined, Mustard-Glazed Pork Loin image

Try this fresh alternative to holiday ham for your next festive gathering or Sunday supper. With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham wrapped in more a tender and juicy package. Start early-the brine takes 8-24 hours.

Provided by Rhoda Boone

Categories     Easter     Pork     Mustard     Brine     Roast     Coriander     Dinner     Spring     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8-12

Number Of Ingredients 19

For the brine:
1 cup kosher salt
1/2 cup (packed) light brown sugar
2 tablespoons black peppercorns
2 tablespoons coriander seeds, lightly crushed
2 tablespoons mustard seeds
12 thyme sprigs
2 bay leaves
4 cups apple cider, divided
1 (5-pound) boneless pork loin (tied if desired)
For the pork:
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup country Dijon mustard
1/3 cup (packed) light brown sugar
2 tablespoons maple syrup
2 tablespoons thyme leaves
2 cups apple cider

Steps:

  • Make the brine:
  • Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add remaining 2 cups apple cider and 2 cups ice. Let cool to room temperature.
  • Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
  • Roast the pork:
  • Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
  • Place rack in lower third of oven; preheat to 400°F.
  • Season pork all over with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork, turning occasionally, until browned on all sides (including ends), 10-12 minutes.
  • Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
  • Pour apple cider into a large roasting pan or glass baking dish. Transfer pork, fat side up, to pan. Brush all over with mustard mixture. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 140°F, 50-70 minutes.
  • Transfer to a cutting board and let rest at least 15 minutes before slicing.
  • Do Ahead
  • Pork can be brined up to 24 hours ahead. Keep chilled in plastic bag.

CIDER-GLAZED RACK OF PORK



Cider-Glazed Rack of Pork image

Satisfy porky cravings with this tender, cider-glazed roast from chef Andrew Carmellini. Also try:Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1 1/2 cups plus 1 teaspoon coarse salt
1 1/3 cups sugar
1 (4- to 5-pound) 5-bone rack of pork, frenched
1 teaspoon freshly ground pepper
3 cups apple cider
2 teaspoons apple cider vinegar
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon chile powder

Steps:

  • Fill a large pot with 2 quarts water; add 1 1/2 cups salt and sugar. Bring to a boil over high heat and cook until salt and sugar are dissolved. Remove from heat and let brine cool completely.
  • Place pork in a large container and cover with brine. Transfer to refrigerator and let marinate for 45 minutes. Remove pork from brine and pat dry with paper towels.
  • Preheat oven to 425 degrees with rack in the center. Fit a roasting pan with a rack and set aside.
  • Season pork with remaining 1 teaspoon salt and 3/4 teaspoon freshly ground pepper. Place pork on rack and transfer to oven; cook until an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the pork, about 45 minutes.
  • Meanwhile, place cider in a medium saucepan over medium-high heat until reduced and turns into a dark golden-brown loose syrup, about 20 minutes. Remove from heat and add vinegar; stir to combine. Pour glaze into a small bowl and transfer to refrigerator; let cool.
  • In a small bowl, mix together paprika, cumin, remaining 1/2 teaspoon black pepper, and chile powder; set spice mixture aside.
  • Brush half of the glaze over pork and return to oven for 2 minutes more. Remove from oven and let stand for 15 minutes; brush with remaining glaze and sprinkle with spice mixture.
  • Cut the pork rack into chops by cutting between each set of bones; transfer chops to a large platter. If any glaze remains, add juices from pork to glaze and stir to combine; pour over chops and serve immediately.

ROASTED PORK LOIN WITH CIDER GLAZE



Roasted Pork Loin with Cider Glaze image

If you order the pork from a butcher, have the rib rack reserved; use it as a roasting rack for more tender and juicy meat.

Provided by Martha Stewart

Yield Makes enough for 10 sandwiches

Number Of Ingredients 6

1/2 boneless pork loin (5 1/4 to 6 pounds), rolled and tied
3 tablespoons dry mustard
1 teaspoon salt
1 teaspoon freshly ground pepper
4 cups sparkling or regular apple cider
2 tablespoons apple-cider vinegar

Steps:

  • Rinse pork and pat dry. Rub mustard over it and season with the salt and pepper and place in a large nonreactive pan. Pour cider and vinegar over and refrigerate, turning often, for at least 3 hours or up to overnight.
  • Heat oven to 350 degrees. Let pork come to room temperature. Drain off marinade and reserve in a small saucepan.
  • If using, place rib rack in roasting pan; rest the pork in the curve of the bones. Otherwise, place pork directly in roasting pan.
  • Reduce oven temperature to 325 degrees and place pork in oven. Roast, basting with pan juices, until a meat thermometer inserted into the center of the pork reads 155 degrees to 160 degrees, about 1 hour and 40 to 50 minutes with the rack and 1 hour and 15 minutes without the rack. Test after 1 hour of cooking to make sure it does not overcook.
  • Meanwhile, place saucepan of marinade over medium-low heat; simmer until thick enough to coat the back of a spoon, about 1 hour; it will reduce to about 1/3 cup. Brush over pork during last 30 minutes of cooking.
  • Remove roast from oven and let rest for about 30 minutes.
  • Slice roast and layer with Green Tomato Chutney on Anadama Bread for sandwiches.

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