I’ve mentioned this cider glazed pork loin several times in my menu plan. It’s something I came up with on the fly when we had pork loin and just enough apple cider to cause the kids to fight make a tasty fall/winter marinade.
This recipe is super easy to make since you don’t need to marinate it ahead of time, and it doesn’t require a ton of ingredients. One of the ingredients I love to use for recipes that need a little punch is Holland House cooking wine. It’s shelf stable so I don’t have to worry about opening a bottle of wine, and it’s perfect for cooking.
Ingredients
- 1-1.5 pounds of boneless pork loin
- 1/4 cup cider
- 1/8 cup Holland House white cooking wine
- 2 tbsp agave nectar
- Salt
- 1 tsp. nutmeg
- 1 tsp. chili powder
- 1 tbsp. butter
Instructions
- Lightly salt both sides of the pork loins.
- Place pork loins in glass or ceramic dish.
- Combine cider, white wine vinegar, agave, and spices for marinade in a bowl and mix lightly.
- Marinate pork loin while oven preheats to 425º.
- Flip pork loin and top with butter divided equally among pork loin.
- Set timer for 20 minutes.
- Reduce temperature to 350º and cook until internal temperature reaches 145º.
- Serve with spoonful of marinade to top and if desired a dash of nutmeg.
Kelly
To create your own year-long rotating menu plan download my menu plan templates.
Disclosure: I am working as a blog ambassador for Mizkan. Holland House is part of the Mizkan line, and as such I was compensated for this post.
© 2012, Whalen Media LLC. All rights reserved. To repost or publish, please email Kelly.
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