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Cider Glazed Pork Loin

post #1 of 4
Thread Starter 
I substituted some of the cider with boiled cider from Kinf Arthur. Intensified the tang of the cider flavor.

Leftovers just as good the next day

post #2 of 4
Looks good , muredalboy .

That glaze is marvelous , I can almost. taste it . third.gifpoints.gif. I give you points for your great Q-ing and send finised. and plated shots biggrin.gif

Have fun and . . .
post #3 of 4

How did you do the glaze?

post #4 of 4
Thread Starter 

small shallots , peeled (and halved if large)
2 cups apple cider - I substitute 1 cup boiled cider from King Arthur Flour for the cider

1/2 cup apple butter
1 bay leaf
1 sprig fresh thyme
1 teaspoon cider vinegar 


cook 1 tablespoon oil and shallots in empty skillet over medium heat until golden brown, 3 to 5 minutes. Increase heat to high, add cider, apple butter, bay leaf, and thyme and bring to boil. Cook until thickened, about 8 minutes. 


Start roast with fat side down at 375 deg.  After about 25 min spoon glaze over loin. Roll loin and spoon on more glaze.  Cook until internal temp is 145 deg spooning on more glaze 1 or 2 more times. 


When done, remove loin from heat and tent for about 20 min on cutting board.  

Transfer glaze to small saucepan and whisk in vinegar. Spoon over sliced meat on platter and/or serve table side.

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