Ingredients
- 1.2–1.5 kg TenderBites Porkloin Skin-On Boneless
- 2 tbsp olive oil
- 1 tbsp sea salt
- 1 tbsp black pepper
- 1 tbsp rosemary (fresh or dried)
- 1 tbsp thyme (fresh or dried)
- 2 cloves garlic, minced
- 1 cup apple cider (or apple juice)
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 2 tbsp balsamic vinegar
- 1 tbsp butter
- 1 medium onion, sliced
- 1–2 apples, cored and sliced into wedges
Meat You'll Need
This Holiday Roasted Porkloin with Apple Cider Glaze is the ultimate showstopper for your Noche Buena or New Year’s feast. The skin-on, boneless pork loin is perfectly roasted to a tender, juicy finish, then glazed with a sweet and tangy apple cider sauce for a festive touch. Serve it with your favorite holiday sides for a memorable meal.
Preparation
- Preheat and Prepare the Porkloin:
Preheat your oven to 180°C (350°F). Rub the TenderBites Porkloin Skin-On Boneless with olive oil, sea salt, black pepper, rosemary, thyme, and minced garlic. Make sure to evenly coat the pork on all sides. - Roast the Porkloin:
Place the seasoned pork loin on a roasting rack or baking sheet. Roast for 1–1.5 hours, depending on the size of the roast, or until the internal temperature reaches 63°C (145°F) for medium-rare. Let the porkloin rest for about 10–15 minutes after removing from the oven to retain the juices. - Prepare the Apple Cider Glaze:
While the pork is roasting, prepare the glaze by combining apple cider, brown sugar, Dijon mustard, balsamic vinegar, and butter in a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sauce reduces by half and thickens, about 10–12 minutes. - Caramelize the Apples and Onions:
In a separate pan, heat a little olive oil and sauté the onion slices and apple wedges until softened and slightly caramelized, about 5 minutes. Set aside. - Glaze and Serve:
Once the pork loin is done resting, brush the roasted porkloin with the apple cider glaze. Serve the pork slices with the caramelized apples and onions on the side. Drizzle more glaze over the top for extra flavor.
Cooking Tips
- For a crispy skin: Before roasting, score the skin lightly with a sharp knife. This will help the fat render and the skin crisp up beautifully.
- Use a meat thermometer: For the juiciest porkloin, use a meat thermometer to ensure it’s cooked to your desired doneness. For medium-rare, target an internal temperature of 63°C (145°F).
- Flavor variations: Feel free to experiment by adding a splash of orange juice or a dash of cinnamon to the apple cider glaze for an extra holiday twist.
- Rest the meat: Let the pork rest after roasting. This helps redistribute the juices and results in a more tender roast.
