Four-Ingredient Apple Cider Pork is simply roasting a seasoned pork loin alongside fresh apple in apple cider, serving with apple wedges or blending into a simple sweet gravy.
Ingredients
- 500-750g pork loin or shoulder roast
- savory dry rub
- 3–4 apples peeled and cut into thick wedges
- 300-400ml cider
- soaked peppercorns, optional
The Rub
- brown sugar
- salt
- pepper
- garlic powder
Optional Gravy
- 1 extra apple quartered around pork
- 50ml brandy
- 200ml beef broth
- corn flour in 1 tbsp cider to thicken
Instructions
- Rub the pork roast generously on all sides with your seasoning rub.
- Place the pork in the center of the pan and surround it with the apple wedges.
- Pour the cider into the bottom of the pan.
- Bake at 180°c for 60–90 minutes (depending on weight).
- Spoon the cider juices over the pork and apples every 15-20 minutes.
- Serve the roast whole on the tray, surrounded by the caramelized apples and pan juices.
- Allow the meat to rest for 10 minutes before slicing to ensure it remains juicy.
Optional Gravy
- 5 minutes or so before the pork is finished, remove apple for gravy.
- Blend with the broth. and heat in a small pan.
- Reduce the heat and add the corm flour and brandy.
- Stir until thickened, lower the heat till ready to serve.
