Hello Stranger | Login | Create Account
Mar 17, 2018
Intelligent Content For The Food Fascinated
Keep up with one or all of your
favorite Sauce Magazine columns
Cider-Glazed Pork Roast
Serves 8
Rate It:
You must login to rate
Courtesy of Marianne Moore | Photo by Carmen Troesser
September 2017

This was one of my dad’s favorite Sunday dinners. When I would make it, he would come over and peer into every pot, making sure I was doing it the right way.
Cider-Glazed Pork Roast
Read the article: The Butcher's Daughter: Family recipes to remember


2 qt. apple cider
8 oz. bacon, cut into ½-inch pieces
3 lbs. boneless pork loin roast
Kosher salt and freshly ground black pepper, to taste
4 Tbsp. vegetable oil, divided
2 medium onions, thinly sliced
2 tsp. fresh thyme


• In a large saucepan, bring the cider to boil over medium-high heat until it reduces to about 2 cups, 30 to 45 minutes.
• Reduce the heat to medium and simmer until it has the consistency of maple syrup and 1 cup remains, about 45 minutes. Let cool and set aside.
• Preheat the oven to 350 degrees.
• In a Dutch oven over medium heat, saute the bacon until the fat renders and the bacon is lightly browned, 8 to 10 minutes. Use a slotted spoon to remove the bacon and drain on a paper towel-lined plate. Set aside.
• Season the pork roast all over with salt and pepper. Add 2 tablespoons oil to the Dutch oven and raise the heat to medium-high. Add the roast fat side-down and sear, turning until browned on all sides, about 8 minutes.
• Transfer the Dutch oven to the oven and cook uncovered 20 minutes.
• Spoon ½ cup reduced cider over the meat and continue to cook until a thermometer inserted in the thickest part of the roast reaches 140 degrees, about 15 minutes. Transfer the roast to a cutting board, cover loosely with foil and let rest at least 10 minutes.
• Meanwhile, place the Dutch oven over medium heat and add the remaining 2 tablespoons oil. Add the onion and saute until golden-brown, 5 to 8 minutes. Add the bacon and saute until heated through, 3 to 4 minutes. Add the thyme and the remaining ½ cup reduced cider and continue to cook, stirring often until the pan juices have reduced to a glaze, about 4 minutes. Season to taste with salt and pepper.
• To serve, slice the roast and top with the glazed onions. Drizzle with any remaining reduced cider.

Want to comment on this recipe? Login or sign up on Sauce.
Conceived and created by Bent Mind Creative Group, LLC ©1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004