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the taste of fall – part 5 : Cider-braised Pork Loin

November 7, 2007
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Pork Loin

For this recipe I use a 4-5 pound pork loin, and it feeds 8-10 people.

For the marinade you need:

  • 3 cups ginger ale
  • 1 cup apple cider
  • 1 onion roughly chopped
  • 2 cloves garlic crushed
  • 1 tsp. fresh ginger, minced

Combine all ingredients and pour over pork loin in a large casserole dish. Cover and refrigerate overnight, turning pork once halfway through.

To finish you’ll need:

  • 1 onion, sliced
  • 2 cups apple cider
  • 1 cup chicken broth
  • 2 tbsp. cornstarch
  • salt and pepper

Season the pork loin all over with salt and pepper. Sear it over med-high heat until nicely browned on all sides. Arrange sliced onion all around the pork. Pour cider over roast and cover. (I use a large oven proof skillet for this, but you could also sear it in one pan and then roast it in a casserole dish). Bake at 300 for 2-3 hours, or until roast reaches an internal temperature of 150 degrees. Remove to a serving platter, cover and let rest while you finish the sauce. Heat the onions and pan juices to a boil. Dissolve cornstarch in chicken broth and stir into sauce. Cook until thickened, and season with salt and pepper to taste. Slice roast thinly and pour sauce over to serve.

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