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Roast Pork Loin with Apple Cider Mustard Sauce

1/4 cup sugar

3 tablespoons salt

One 2_ to 3 pound boneless pork loin

Freshly ground pepper

Mill Pond Riesling

1/4 cup butter

1 cup chopped shallots

1/4 teaspoon minced hot green chiles

4 New York State Northern Spy or Empire apples, peeled, cored, and chopped

Fly Creek Cider Mill Sweet Apple Cider

Honey Dijon mustard

1_ cups heavy cream

Juice of _ lime

1 tablespoon chopped parsley

  1. Roast Pork Loin with Apple Cider Mustard Sauce
  2. Combine the sugar and 3 tablespoons of salt in a large Ziploc plastic bag. Add the pork, seal, and shake to help dissolve the sugar and salt. Refrigerate for 1 hour.
  3. When ready to roast, preheat the oven to 350_F.
  4. Remove the pork from the refrigerator and the brine. Pat dry.
  5. Season the pork with salt and pepper to taste and place it on a rack set in aroasting pan. Add the wine along with 1 cup of water.
  6. Season the pork with salt and pepper to taste and place it in a roasting pan covered with aluminum foil.
  7. Add the to the roasting pan.
  8. Place in the preheated oven and roast, basting occasionally, for about 60 - 80 minutes or until an instant-read thermometer inserted into the thickest part reads 160_F.
  9. While the pork is roasting, make the sauce.
  10. Heat the butter in a heavy bottom saucepan over medium heat.
  11. Add the shallots and chile and sautŽ for 5 minutes or until the shallots are soft.
  12. Add the apples along with the cider, stirring to blend.
  13. Lower the heat, cover, and cook for about 10 minutes until the apples have softened.
  14. Stir in the cream and mustards and season with salt and pepper to taste.
  15. Cook, stirring frequently, for about 10 minutes or until the apples are mushy and the liquid has thickened slightly.
  16. Remove from the heat and transfer to a blender (this may have to be done in batches) and process to a smooth pur’Že adding the lime juice in the midst.
  17. Remove the pork from the oven and let rest for at least 5 minutes before slicing.
  18. Cut the pork, crosswise, into slices. Place the slices down the center of a serving platter.
  19. Spoon the warm sauce over the top, sprinkle with the chopped parsley, and serve.

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