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Mr. Sam

Apple Cider and Sage Pork Loin

A garlic-and-sage pork roast surrounded by tender apples and shallots makes a Thanksgiving centerpiece you can carve at the table. The cider-Dijon pan sauce is sweet, tangy, and especially good spooned over mashed potatoes.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 Servings
Course: Main Course
Cuisine: American, French
Ingredients Method Notes

Ingredients
  

  • 3 Lb. Boneless Center-Cut Pork Loin Roast
  • 2 Tsp Salt
  • 1 Tsp Pepper
  • 2 Tbl Olive Oil
  • 3 Cloves Garlic Minced.
  • 1 Tbl Sage Fresh and finely chopped.
  • 2 Tsp Dijon Mustard
  • 4 Shallots Peeled and halved lengthwise.
  • 2 Apples Firm apples, such as Pink Lady or Braeburn, cored and cut into ¾-inch wedges.
  • 1 Cup Apple Cider Non-alcoholic.
  • 1/2 Cup Chicken Broth
  • 1 Tsp Apple Cider Vinegar
  • 2 Tbl Unsalted Butter Cut into slices.

Method
 

  1. Season and brown the pork. Heat the oven to 350°F. Pat the pork dry and season all over with salt and pepper. Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Sear the pork on all sides until golden, about 6–8 minutes total. Transfer it to a plate and take the skillet off the heat.
  2. Add the sage and start roasting. Mix the garlic, sage, 1 teaspoon Dijon, and 1 teaspoon olive oil. Spread the paste over the top and sides of the pork. Return it to the skillet fat-side up. Toss the shallots with 1 teaspoon oil, arrange them around the roast, and roast for 30 minutes.
  3. Add the apples and finish roasting. Toss the apple wedges with the remaining teaspoon of oil and tuck them around the pork. Roast for about 20–35 minutes more, until an instant-read thermometer inserted into the thickest part registers 145°F. Start checking at the 20-minute mark. Transfer the pork to a cutting board and rest for 10 minutes. If the apples or shallots need more time, leave the skillet in the oven until they’re tender, then transfer them to a warm platter. The federal minimum for whole pork roasts is 145°F followed by a rest of at least 3 minutes.
  4. Make the cider pan sauce. Pour off excess fat from the skillet, leaving the browned bits. Add the cider and broth and bring to a boil, scraping the bottom of the pan. Simmer until reduced to about ¾ cup, roughly 8–12 minutes. Whisk in the remaining teaspoon of Dijon and the vinegar. Take the skillet off the heat and whisk in the cold butter a piece at a time. Taste and adjust the salt or vinegar.
  5. Carve and serve. Slice the pork across the grain and arrange it on the platter with the apples and shallots. Spoon a little cider sauce over the slices and pass the rest at the table.

Notes

Choose the right cut. Buy a boneless center-cut pork loin roast with a thin fat cap. Roast it fat-side up. Pork tenderloin is a smaller cut and cooks much faster.
Keep the apples in wedges. Pink Lady and Braeburn apples hold their shape well. Leave the skins on, cut the wedges about ¾ inch thick, and add them halfway through roasting so they don’t break down.
Go by temperature. Start checking the roast after about 50 minutes in the oven. Once the thickest part reaches 145°F, move the pork to a cutting board and let it rest for 10 minutes while you make the sauce.
Finish the sauce off the heat. Whisk in the cold butter a piece at a time for a glossy finish. If the sauce reduces too far, loosen it with a splash of broth.