I was out grocery shopping on Tuesday and saw this Cidre Brut on an end cap. I thought it looked interesting and decided I wanted to marinate a boneless pork loin roast with it.
I found this Cidre Brut at Trader Joe’s. It is really, really good. There are just 79 calories per serving and 6 grams of sugar. You pop the cork on this Cidre Brut just like you pop the cork on a bottle of champagne. I tried a bit of this Brut after I opened up and really liked the taste … it’s very good, I highly recommend it for drinking as well as marinating your pork loin.
I sliced an onion in half rounds and two apples into slices (leaving out the core). Along with the onion and apple slices, I minced 1-1/2 tablespoons of thyme leaves, smashed five cloves of garlic, and zested two clementines, using the orange segments to add to the marinade.
I placed all of the above ingredients into a large plastic bag (a large ziplock would work well. I happened to have a couple bags that I didn’t use for leftover bagels so used that to hold my meat and marinade … I rarely have leftover bagels, they are my favorite breakfast, after all). I then added the meat to the bag after making small slits on the top and bottom with a paring knife.
Once the meat was snuggled into the onion, garlic, fruits and thyme, I mixed together the Cidre Brut and dijon mustard. I thought this hard cider would be the perfect pairing with dijon since it is from France, just like Dijon mustard.
I set the marinading meat into the refrigerator for four hours. You could certainly marinade this all day if you like, or even overnight … I think that would only add to the flavor.
When I was ready to put the pork into the oven, I removed it from the marinade and placed it on a rack in my roasting pan. I placed the onions, apples, and orange segments into the pan as well. I figured it couldn’t hurt and would make the house smell even that much better while it was cooking. I patted the pork dry with a paper towel before rubbing it with 1/2 tablespoon olive oil and sprinkling it with a teaspoon of kosher salt and 3/4 teaspoon of pepper.
I really enjoyed the taste of this pork, the crust was so very flavorful!
2-1/2 pound boneless pork loin roast
1 onion, sliced in half rounds
2 apples, sliced (core removed)
1-1/2 tablespoons thyme leaves (minced or not)
5 cloves garlic, smashed
zest and segments of two clementines
2 cups Cidre Brut (or hard cider)
2 tablespoons Dijon mustard
1/2 tablespoons olive oil
1 teaspoon kosher salt
3/4 teaspoon pepper
- Slice onions in half rounds.
- Slice apples in 1/4 inch thick slices.
- Smash garlic cloves.
- zest clementines and remove segments from skin.
- remove thyme leaves from branches and set aside.
- Add all above ingredients to large ziplock bag.
- Make small slits all over pork (top and bottom).
- Nestle pork into onions, apples, oranges, thyme and garlic in bag.
- Whisk together Cidre and mustard.
- Pour over meat.
- Marinate for a minimum of four hours in the refrigerator.
- Remove from refrigerator an hour before roasting to bring to room temperature.
- Preheat oven to 350 degrees.
- Roast pork for an hour and 15 minutes (20-25 minutes per pound) or until internal temperature reaches 160 degrees.
Until next time, Kris