Prep 15 mins
Cook 1 hr 30 mins
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**
- 1360.77 g boneless pork loin, trimmed
- 158.51 ml pup's brand boiled cider
- 9.85 ml powdered ginger
- 2.46 ml salt
- 59.16 ml olive oil
- 4 garlic cloves, minced
- 9.85 ml rosemary, crumbled
- 14.79 ml lemon juice
- 118.29 ml pup's brand monadnock harvest hard alcoholic cider
- 59.14 ml marquis de saint-loup brand pommeau de normandie
- 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.
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.