A cozy dish that transforms your home into a haven with tender pork marinated in a sweet and tangy apple cider glaze, paired with roasted root vegetables.
Ingredients
Scale:
3-4 pounds Pork loin
1 cup Apple cider
1/4 cup Brown sugar
4 cloves Garlic, minced
2 teaspoons Fresh thyme
1 teaspoon Salt
1 teaspoon Pepper
2 tablespoons Olive oil
2 medium Onions, quartered
4 medium Carrots, chopped
2 medium Apples, cored and sliced (preferably Granny Smith)
Instructions
In a mixing bowl, combine the apple cider, brown sugar, minced garlic, thyme, salt, and pepper to create the marinade.
Place the pork loin in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, preferably overnight.
Preheat your oven to 325°F (165°C).
In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the marinated pork on all sides until browned, about 3-4 minutes per side.
Remove the pork from the skillet and set aside. In the same skillet, add the quartered onions, chopped carrots, and sliced apples. Sauté for 5 minutes, allowing them to soften.
Return the pork to the skillet, placing it on top of the vegetables. Pour the remaining marinade over the pork.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Roast for 2-2.5 hours, or until the internal temperature reaches 145°F (63°C).
Once cooked, let the pork rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a juicy roast.
Slice the pork loin and serve it with the roasted vegetables and pan juices drizzled over the top.
