Cider-Glazed Pork Loin with Roasted Apples and Potatoes
Many of us take a break from cooking during the peak-heat of summer. But once things get a little crisp outside, the impetus to ignite the stove cannot be ignored. Try six easy-peasy recipes full of flavorful fall farmers’ market ingredients, all based on farm produce brought to us by Buy Fresh, Buy Local of Western PA.
A simple glaze makes this pork tenderloin a perfect weeknight dinner…but it’s also good enough for a special Sunday meal, too. Farm-fresh meat from Moore Hog Farm in Mount Pleasant makes the dish all the more amazing. Visit them @MooreFamilyHogFarm on Facebook.
Cider-Glazed Pork Loin Recipe with Roasted Apples & Potatoes
Ingredients
For the glaze:
2 cups apple cider
¼ cup brown sugar
1 bay leaf
3 sage sprigs
For the pork loin:
1 Honeycrisp apple, sliced
1 sweet onion, sliced
2 cups mini purple potatoes, cut in half
Salt and pepper to taste
1 pork loin
Instructions
1. Put all glaze ingredients into a saucepan, reduce until the consistency is thick like honey, and set aside.
2. On a parchment-lined baking sheet, put apples, onion, and potatoes in a roasting pan. Drizzle with olive oil, salt, and pepper. Place pork loin on top.
3. Brush loin with glaze, season with salt and pepper, and put into the oven at 400 degrees for around 15 minutes, brushing the loin with glaze every 5 minutes for the whole duration of cooking time. Internal temp should be 145 degrees.
RECIPES AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE / STORY BY KEITH RECKER / WITH SUPPORT FROM BUY FRESH, BUY LOCAL OF WESTERN PA
Try more of our Fall farm-to-table Great Plates recipes:
Twice-Baked Butternut Squash with Brie
Roasted Radishes with Garlic Scape Butter
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Writer Stephen Treffinger shares the story behind his book, James Huniford: At Home. Photo by Matthew Willams.