Juicy pork loin roasted with apple cider, herbs, and aromatics for a comforting, gluten-free main dish.
# List of ingredients:
→ Pork and Aromatics
01 - 3 lb boneless pork loin roast
02 - 2 tablespoons olive oil
03 - 1 large onion, sliced
04 - 3 garlic cloves, minced
05 - 2 apples, cored and sliced
→ Seasoning
06 - 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
07 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
→ Cooking Liquid
10 - 2 cups apple cider (not apple juice)
11 - 1/2 cup chicken broth
12 - 2 tablespoons Dijon mustard
13 - 1 tablespoon apple cider vinegar
# How to make it:
01 - Set the oven to 350°F (175°C) to ensure even cooking.
02 - Pat pork loin roast dry with paper towels. Rub evenly with kosher salt, black pepper, rosemary, and thyme.
03 - Heat olive oil in a large oven-safe Dutch oven or roasting pan over medium-high heat. Sear the pork roast on all sides until well-browned, approximately 2–3 minutes per side. Remove pork and set aside.
04 - Add sliced onion and apple to the pan and cook for 3–4 minutes until slightly softened. Stir in the minced garlic and cook for an additional minute.
05 - Nestle the seared pork roast among the onions and apples in the pan.
06 - In a mixing bowl, whisk together apple cider, chicken broth, Dijon mustard, and apple cider vinegar. Pour mixture over the pork roast.
07 - Cover the pan securely with a lid or foil. Transfer to the oven and roast for 1 hour.
08 - Remove the lid or foil and continue roasting uncovered for 20–30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
09 - Transfer the cooked pork to a cutting board. Allow to rest for 10 minutes before slicing to retain juices.
10 - Optional: Simmer the pan juices in the Dutch oven over medium heat for 5–10 minutes until reduced and thickened. Serve over sliced pork.
