Pear Cider Boneless Pork Loin Roast


I really love pears. I used to love pears out of the can when I was a kid. Since it is pear season, I’ve been eating a pear every day for the last month or so. A few weeks ago, while at Trader Joe’s, I couldn’t resist this Pear Hard Cider that I saw on an end cap.


I decided I’d buy it and decide what to make with it at a later date. The later date turned out to be today and this is what I did – I marinated a boneless pork loin roast in this fabulous cider. First, I scored my pork and then sprinkled kosher salt, pepper, dried thyme, and garlic powder over both sides of my meat.


I then placed it in a glass dish and poured about 3/4 of the bottle of cider over the meat and let it marinate for a few hours.


I placed my meat in a preheated 375 degree oven for 70 minutes.


When the meat was done, I removed it from the oven and let it rest for 10 minutes.


I then sliced the pork and served it with whipped rosemary and garlic sweet potatoes and roasted green beans. This roast turned out very juicy – it was wonderful! I sprinkled dried thyme on the meat after I sliced it.

I just want to mention that this would also be wonderful in the slow cooker. Season the meat and pour the cider over the meat in the slow cooker and cook it on low for 8 hours.


  • 1 boneless pork loin roast (2 to 2-1/2 pounds)
  • 3 teaspoons kosher salt
  • 2 teaspoons pepper
  • 1-1/2 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 bottle Pear Hard Cider


Score top and bottom of pork. Sprinkle salt, pepper, thyme and garlic powder over meat. Place in a glass dish and pour cider over the meat. Set in the refrigerator to marinate for 2-3 hours.

Preheat oven to 375 degrees. Place pork roast in a 9×13 dish. Pour half of the marinade around the meat. Put in oven for 50-70 minutes, until internal temperature reaches between 145-160 degrees. Let rest for 10 minutes. Carve and serve. Enjoy!

Until next time, Kris

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