Back in October 2004 we had dinner with some friends of ours. They had recently moved away, and we had gone to visit them. They made dinner for us, and Cider-Roasted Pork Loin is what they made for the main course. Matt and Kathy are probably the ones who first introduced me to Cooking Light magazine.
This is a delicious recipe to try. I have made it frequently for our family ever since. I make it more often with boneless pork chops instead of a full pork loin roast. When I do that, I reduce the amount of salt to 2 T. and use 2 c. of apple cider and 1 c. of water. I have started buying apple cider on sale in the fall and then freezing it in pint freezer boxes to be used all year long just for this recipe.
Also, I rarely make the cider reduction sauce/glaze. Jim's not big on the sweet sauce over his pork, and I think the pork is flavored just as well without it. Thanks for stopping by!
This is a delicious recipe to try. I have made it frequently for our family ever since. I make it more often with boneless pork chops instead of a full pork loin roast. When I do that, I reduce the amount of salt to 2 T. and use 2 c. of apple cider and 1 c. of water. I have started buying apple cider on sale in the fall and then freezing it in pint freezer boxes to be used all year long just for this recipe.
Also, I rarely make the cider reduction sauce/glaze. Jim's not big on the sweet sauce over his pork, and I think the pork is flavored just as well without it. Thanks for stopping by!
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