Shelly's Recipe

PORK LOIN ROAST WITH CIDER GLAZE

Category: Roasts/Tenderloins - Pork

1 boneless pork loin, about 3 lb., trimmed of excess fat
12 cloves garlic, peeled, halved lengthwise
2/3 cup boiled cider
4 large garlic cloves, minced
2 tsp powdered ginger
2 tsp crumbled dried rosemary
1/2 tsp salt
2 Tbsp lemon juice
4 Tbsp Canola oil
1/2 cup white wine
1 cup water

Place pork in small roasting pan. With a sharp knife, cut 24 slits, 1 inch deep, all over the roast, spaced about 1 inch apart. Push a clove of garlic into each slit.

In small bowl, combine remaining ingredients, except wine and water. Rub mixture over pork, cover, and marinate for 30 minutes.

Pour off and reserve cider mixture. Add wine to pan and place in 500 degree oven. Roast 15 minutes. Reduce heat to 350 and roast about 30 to 40 minutes, basting occasionally with cider mixture, until thermometer registers 145-150 degrees.

Remove from oven; transfer to carving board and let rest 10 minutes. Place pan over medium heat. Add water and scrape up caramelized bits, stirring until reduced slightly. Slice pork (it should be pink in the center), drizzle with sauce, and serve immediately.