|Roasted Hard Apple Cider Pork Loin|
Roasted Hard Apple Cider Pork Loin
3-4 lb. boneless pork loin
1 tsp. dried rosemary
2 cloves garlic, minced
Salt and pepper
1 1/2 cups hard apple cider (I used Stella Artois Cidre because it's less sugary)
1 Tbsp. butter
Preheat oven to 450.
Mix rosemary, garlic, and a liberal amount of salt and pepper together in a small bowl. Rub all over the pork. Put pork in a roasting pan and roast for 15 minutes.
Pour about 1/2 a cup of cider over the pork, lower the oven to 325 and roast for 15 minutes. Continue to roast, adding about 1/4 cup of liquid every 15 minutes. (If there is liquid in the bottom of the pan, baste instead of adding more.)
Start checking the roast after 1 1/4 hours (though mine usually takes about 1 1/2 hours). It will be done when a meat thermometer reads 145-150. Transfer meat to a platter.
Place roasting pan over 2 burners, add the rest of the cider (if you didn't use it) and the butter. Reduce to about 3/4 cup of liquid, scraping up the brown bits in the pan as you stir.
Serve the roast with the sauce over top.
Recipe adapted from How to Cook Everything by Mark Bittman