The Best Holiday Pork Loin You'll Ever Make
Serves 1
Directions
- 1Remove the pork loin from its packaging.
- 2Cut the large pork loin into smaller, more manageable portions, about 3 to 4 pounds each.
- 3Remove the silver skin from the pork loin by making a small incision and running the knife along the membrane.
- 4Prepare the spice rub by pressing 6 cloves of garlic into a small bowl.
- 5Add 2 tablespoons of kosher salt to the garlic.
- 6Add 1 teaspoon of pepper to the garlic and salt.
- 7Add 1 tablespoon of sage to the mixture.
- 8Mix the spices together with a spoon.
- 9Evenly rub the spice mixture all over the pork loin.
- 10Place the seasoned pork loin on a baking sheet lined with aluminum foil.
- 11Roast the pork loin in an oven preheated to 400 degrees Fahrenheit (200 degrees Celsius) for about an hour, or until a meat thermometer reads between 135 to 140 degrees Fahrenheit (57 to 60 degrees Celsius).
- 12While the pork is roasting, prepare the glaze by adding 1/2 cup of apple cider to a bowl.
- 13Add 2 tablespoons of cold water to the apple cider.
- 14Add 2 tablespoons of brown sugar to the liquid mixture.
- 15Add 1 tablespoon of soy sauce to the glaze mixture.
- 16Add 1 tablespoon of mustard to the mixture.
- 17Add 1 tablespoon of cornstarch to the glaze ingredients.
- 18Whisk all glaze ingredients together until well combined.
- 19After the pork has roasted for 30 minutes, remove it from the oven and pour the glaze over it.
- 20Return the pork loin to the oven and continue roasting for another 30 minutes.
- 21Once cooked, remove the pork loin from the oven and let it rest for 10 minutes to allow the juices to redistribute.
- 22Slice the pork loin and serve with the remaining glaze.
Ingredients
- 17.12 lb pork loin
- 6 cloves garlic
- 2 tbsp kosher salt
- 1 tsp pepper
- 1 tbsp sage
- 0.5 cup apple cider
- 2 tbsp cold water
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp mustard
- 1 tbsp cornstarch
Equipment
knifegarlic presssmall bowlspoonbaking sheetaluminum foilovenwhisk
Tips
- Slicing the pork loin into smaller portions before cooking can make it more versatile for different meals.
- The silver skin should be removed as it's tough and unpleasant to eat.
- Allow the pork loin to rest after cooking to reabsorb its juices, ensuring a tender and moist result.
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