Apple Cider Braised Pork Loin with Roasted Apples

• Pork Loin

  1.1 lbs
• Unfiltered Apple Cider

  1.5 cups
• Chicken Broth

  10.0 tbsp
• Medium Onion

  1 whole
• Garlic Cloves

  2 cloves
• Granny Smith Apples

  2 whole
• Fresh Thyme Sprigs

  3 sprigs
• Bay Leaf

  1 leaf
• Olive Oil

  1 tbsp
• Salt

  0.5 tsp
• Black Pepper

  0.3 tsp

All Steps

1. 1

   Preheat your oven to 160°C (325°F). Pat the pork loin dry with paper towels and season generously with salt and black pepper.

2. 2

   Heat olive oil in a Dutch oven or oven-safe pot over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side. Remove pork from the pot and set aside.

3. 3

   Add chopped onion to the pot and sauté for 3-5 minutes until softened. Add minced garlic and cook for another minute until fragrant.

4. 4

   Pour in the apple cider and chicken broth, scraping the bottom of the pot to deglaze. Bring to a simmer.

5. 5

   Return the pork loin to the pot. Add fresh thyme sprigs and the bay leaf. Cover the pot with a lid and transfer to the preheated oven.

6. 6

   Braise for 45 minutes. While the pork is braising, core and quarter the apples. You can peel them if desired, but it's not necessary.

7. 7

   After 45 minutes, remove the pot from the oven, add the quartered apples around the pork, and return to the oven for another 30-45 minutes, or until the pork reaches an internal temperature of 63°C (145°F) and the apples are tender.

8. 8

   Once cooked, remove the pork from the pot and let it rest on a cutting board for 10 minutes before slicing. The internal temperature will rise a few degrees during resting.

9. 9

   While the pork rests, you can reduce the braising liquid on the stovetop over medium-high heat for 5-10 minutes to thicken it slightly into a sauce, if desired. Remove thyme and bay leaf.

10. 10

    Slice the pork and serve with the roasted apples and a drizzle of the cider sauce.