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Roasted Pork Lown with Apple Cider Reduction and Roasted Root Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Roasting pan
  • Saucepan
  • Oven
  • Meat thermometer

Ingredients
  

  • 2 lb boneless pork loin roast
  • 2 cups apple cider
  • 1 lb carrots, peeled and cut into 2-inch pieces
  • 1 lb parsnips, peeled and cut into 2-inch pieces
  • 1 lb baby potatoes, halved
  • 3 tablespoons olive oil, divided
  • 4 garlic cloves, minced
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 1 small shallot, minced

Instructions
 

  • Preheat the oven to 400°F. Place the pork loin in a large roasting pan and rub it with 1 tablespoon olive oil, half the minced garlic, the thyme, salt, and pepper.
  • In a bowl, toss the carrots, parsnips, and potatoes with the remaining 2 tablespoons olive oil and the rest of the minced garlic. Spread the vegetables around the pork in the pan.
  • Roast for 45 to 55 minutes, or until the pork reaches 145°F in the thickest part and the vegetables are tender.
  • While the pork rests, make the reduction. Pour the apple cider into a saucepan, add the minced shallot, and bring to a simmer over medium heat. Cook until the liquid reduces by half, about 10 minutes.
  • Remove the pan from heat and stir in the butter until melted. Slice the pork and serve with the roasted vegetables and a drizzle of the warm reduction.

Notes

Let the pork rest for 10 minutes before slicing so the juices stay inside. If the reduction tastes too sweet, add a small pinch of salt to balance it. Leftovers reheat well in a 350°F oven for 10 minutes with a splash of cider to keep the meat moist.
Course: Main Course
Cuisine: American
Equipment: Roasting pan, Saucepan, Oven, Meat thermometer