Cider-roasted pork is a pork loin seared on all sides, then roasted at 400°F (204°C) with Brussels sprouts, carrots, and red onions under a glaze of boiled cider and Dijon mustard. I made it on a Tuesday when I had a pork loin, half a bag of Brussels sprouts, a bunch of carrots, and two red onions that all needed using.
The boiled cider is concentrated apple cider, thick and syrupy, mixed with mustard and brushed over the pork and vegetables. It caramelizes in the oven. Fresh sage goes on at the end. The whole tray smells like fall, and in my not so humble opinion it’s one of the best things you can do with a pork loin in the cold months.
Tips for Making Cider Roasted Pork
Sear the pork before roasting
Season the loin with salt and pepper, then sear on all sides in a hot skillet with olive oil. Two to three minutes per side.
Skip the sear and the pork comes out of the oven pale on the outside, and you want that browned crust.
Cut the vegetables to similar sizes
Brussels sprouts halved, carrots in chunks, red onions in wedges. They all need to roast at the same rate.
Toss them in oil with salt separately and spread around the pork in the roasting pan. Do not pile them on top of each other or they steam instead of roast.
Cider-Roasted Pork Loin with Brussels Sprouts and Carrots
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Pork loin seared, then roasted at 400F with Brussels sprouts, carrots, and red onions under a glaze of boiled cider and Dijon mustard. About 50 minutes start to finish.
Ingredients
- 1-2.5 lbs (454-1134 g) boneless pork loin
- 2 tsp salt
- 0.5 tsp pepper
- 2 Tbsp olive oil
- 2 red onions
- 1 bunch carrots
- 1 lbs (454 g) brussels sprouts
- 0.25 cups (59 ml) boiled cider
- 1 Tbsp dijon mustard
- chopped fresh sage
Instructions
- Preheat oven to 400°F (204°C).
- Season pork with 1 tsp salt and pepper.
- Heat 1 Tbsp oil in a large skillet over medium-high heat.
- Sear pork on all sides (2-3 minutes per side) and set aside.
- Toss the vegetables in the remaining oil with 1 tsp salt.
- Add the seared pork to a large roasting pan and place the vegetables around the pork.
- Whisk together the boiled cider and Dijon mustard, and drizzle over the pork.
- Roast until the pork reaches 145°F (63°C) in the center (about 35 minutes).
- Remove from the oven, cover pork with foil, and let it rest 15 minutes before slicing.
- Slice pork into 16 slices and place on a platter with the roasted vegetables for serving.
Notes
- For a deeper flavor, marinate the pork loin in the cider and Dijon mixture for at least 30 minutes before roasting.
- Substitute other root vegetables like parsnips or sweet potatoes for the carrots.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice pork, 1/2 cup vegetables
- Calories: 450
- Sugar: 10
- Sodium: 500
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
What is boiled cider?
Boiled cider is apple cider reduced to a thick, concentrated syrup. You can buy it or make it by simmering regular apple cider until it reduces by about three-quarters. A quarter cup goes a long way.
Can I use a bone-in pork loin?
Yes. Bone-in takes longer to cook. Use a meat thermometer and pull it at 145°F (63°C) internal temperature. Let it rest for ten minutes before slicing.
What can I substitute for boiled cider?
Apple butter thinned with a tablespoon of apple cider vinegar is the closest substitute. Maple syrup mixed with Dijon mustard also works but changes the flavor profile.
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