Apple Cider Pork Loin

Tip from Katie’s Kitchen: Make an apple cider gravy using the leftover liquid in the pan

After cooking, remove the fennel from the roasting pan, leaving the liquid in the pan. Whisk in 2 tablespoons flour and 1/4 cup more apple cider (if more liquid is needed). Yum!

 

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Apple Cider Pork Loin

 

This apple cider pork loin recipe is packed with flavor! Easy enough for a weeknight meal, it also makes for a delicious turkey-alternative at Thanksgiving.

 

Prep Time30 minutes mins

Cook Time45 minutes mins

 

Course: Main Course

Keyword: Apple Cider Pork Loin, Roasted Pork Loin Recipe

Servings: 6

Calories: 250kcal

Equipment

• meat thermometer

Ingredients

• 1 bulb fennel cut into slices
• 2 (ish) pounds pork loin roast
• 1 cup organic apple cider
• 2 teaspoons fennel seed
• 2 tablespoons thyme chopped
• 1 tablespoon sage chopped
• fresh ground pepper
• 1/2 teaspoon ground allspice
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 1 medium red onion sliced thin, Julianne

Instructions

• Preheat the oven to 375 degrees F and set out a roasting pan.
• Place the sliced fennel at the bottom of the roasted pan. Next, add the pork loin on top of the fennel slices and pour the apple cider over the top. Set aside.
• In a small bowl, combine the fennel seed, thyme, sage, pepper, allspice, and paprika. Rub spice mix all over the pork. Place the pork in oven and set a timer for 40 minutes.
• While pork is roasting, place a small pan on the stove over medium-high heat and add the olive oil. Once the oil is hot, add the sliced onion. Allow the onion to cook, without stirring, until the edges start to brown, about 7 minutes. Stir and reduce the heat to medium-low. Continue to cook until the onions are golden brown and caramelized, about 20 minutes. Remove the pan from the heat and set aside.
• After 40 minutes, check the pork with a meat thermometer, placing it in the thickest part of the loin. You are looking for an internal temperature of 145 degrees. If the pork is not at this point yet, cook for another 5 to 10 minutes (depending on how low the temp is) and keep checking in shorter time intervals until 145 degrees is achieved.
• Carefully remove the pork loin from the roasting pan and let rest on a cutting board for 15 minutes. Slice accordingly. Serve with caramelized onions, and roasted fennel. Garnish with fresh sage.

Notes

Nutrition Facts:
Serving size: 5oz pork loin, 2 tablespoons caramelized onions & fennel | Calories per serving: 250 

 

11 grams fat, (3 grams saturated fat), 80mg  cholesterol, 294mg sodium, 8g grams carb, 2 grams fiber, 4 grams sugar, 26 grams protein.