Ciderroastedporkloin Recipes

ROAST PORK LOIN WITH CIDER GLAZE

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-ROASTED PORK TENDERLOINS

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.

CIDER-ROASTED PORK LOIN

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.

CIDER-ROASTED PORK LOIN WITH PICKLED APPLES AND CHILES

Steps:

• To make the pickled apples, in a small pot, combine 1/4 cup water with vinegar, sugar, allspice, coriander and salt. Bring to a simmer and cook, stirring, until sugar dissolves, 2 to 3 minutes.
• Put apples and jalapeños in a medium heatproof bowl or jar, and pour hot vinegar mixture on top. Let cool to room temperature and let pickle for at least 2 hours. (Mixture can be made up to 1 week ahead and stored in the refrigerator.)
• Rub pork all over with rosemary, fennel seeds, salt and pepper. Refrigerate, fat side up and uncovered, for at least 2 hours and up to overnight.
• Heat oven to 425 degrees. Place pork on a rimmed 11-by-18-inch sheet pan. Scatter apples, onion, garlic and cinnamon stick in an even layer around pork loin. Transfer baking sheet to oven rack, and add chicken stock, then carefully pour in cider (it's best to position pan in oven, then pour in liquid). You may not need all of the cider here. You can add more later as it roasts - stop if it threatens to overflow.
• Roast until pork reaches 135 degrees internally, 35 to 50 minutes. Keep an eye on the pork. If all the cider evaporates and baking dish starts to burn while the pork is cooking, add a splash more cider.
• Transfer pork to a cutting board, tent with foil, and let it rest for 10 minutes.
• Meanwhile, transfer roasted apples, onions and garlic to a serving platter (discard cinnamon sticks). Scrape jus and any golden bits from baking sheet into a small pot, and bring to a simmer (add a little more chicken stock if needed). Whisk in butter and a pinch of salt and cook until the sauce is reduced by about a third (you just want to thicken it up a bit), 3 to 7 minutes. Pour in any juices from the cutting board where the pork loin is resting.
• Slice pork and place on a serving platter, along with the roasted apples and onions. Drizzle some of the sauce and also some of the liquid from the pickled apples on top. Garnish with the rosemary, and serve with pickled apples and jalapeños alongside.

APPLE CIDER PORK POT ROAST

Steps:

• Preheat the oven to 325°F (165°C).
• Season the pork with the salt and pepper.
• Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.
• Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.
• Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup (235 ml) water and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.
• Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.