Apple Cider Braised Pork Loin with Rosemary
This tender Apple Cider Braised Pork Loin is infused with the warm, cozy flavors of rosemary and apple cider, making it a perfect dish for a make-ahead fall dinner. Serve it alongside mashed potatoes or roasted vegetables for a comforting, hearty meal.
Servings 6
Equipment
Ingredients
- 2.5 Lbs Pork Loin
- 2 Cups Apple Cider
- 1 Cup Chicken Broth
- 4 Sprigs Fresh Rosemary
- 4 Cloves Garlic, Minced
- 2 Tbl Olive Oil
- 1 Large Onion, SLiced
- 3 Large Carrots, Peeled and Halved
- Salt/Pepper to Taste
Instructions
- Sear the pork: Preheat the oven to 325°F (165°C). In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Season the pork loin with salt and pepper, and sear it on all sides until golden brown, about 4-5 minutes per side.
- Add the aromatics: Remove the pork from the pot and set it aside. In the same pot, sauté the sliced onion, carrots, and garlic until softened, about 3-4 minutes.
- Deglaze and braise: Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pot. Add the fresh rosemary sprigs. Return the pork loin to the pot, cover, and transfer to the oven.
- Slow-cook the pork: Braise the pork in the oven for 2-3 hours, or until it’s tender and easily sliced. Baste the pork occasionally with the cooking liquid for extra flavor.
- Serve: Remove the pork loin from the oven, slice it, and serve with the braising liquid and vegetables. Garnish with extra rosemary if desired.
- This makes 4 servings. Each serving is 8 WW Points. Enjoy!