Roast Pork Loin With Cider Glaze

READY IN: 1hr 45mins
Recipe by Mommy Diva

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**

Top Review by Outta Here

One of the most flavorful, juicy pork loins I have ever had! Cooking times were right on. Made as written except for brand of hard cider, and used Calvados for the deglazing, since I couldn't find the pommeau de normandie. Made for Winter 2010 Comfort Cafe game.

Ingredients Nutrition


  1. Place pork in a roasting pan.
  2. In a small bowl, combine the remaining ingredients, except for the Pup's Monadnock Harvest Hard Cider.
  3. Rub the mixture over the pork, cover, and marinate for at least 30 minutes.
  4. Pour off and reserve the marinade.
  5. Add the Pup's Monadnock Harvest Hard Cider to the pan, place in a preheated 475°F oven, and roast for 20 minutes.
  6. 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.
  7. Remove from the oven and let rest 10 minutes.
  8. 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.
  9. Slice pork, drizzle with the reduction, and serve.

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