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Roast Loin of Pork with Boiled Cider Glaze 1 boneless pork loin, about 3 lbs, trimmed 2/3 c. Boiled Cider 2 t. powdered ginger 1/2 t. salt 4 T. canola oil 4 cloves garlic, minced 2 t. rosemary, crumbled 2 T. lemon juice 1/2 c. white wine Place pork in a roasting pan. In small bowl combine remaining ingredients, except wine. Rub mixture over pork, cover, and marinate for 30 minutes. Pour off and reserve cider mixture. Add wine to the pan and place in 500° oven. Roast 15 minutes. Reduce heat to 350° and roast about 30 minutes, basting occasionally with cider mixture, until thermometer registers 145-150°. Remove from oven and let rest 10 minutes. Place pan over medium heat. Add 1/2 cup water and scrape up caramelized bits, stirring until reduces slightly. Slice pork, drizzle with sauce, and serve immediately.
© 2005 Woods Cider Mill - All Rights Reserved |
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