Cidre Brut Marinated Boneless Pork Loin Roast



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


  1. Slice onions in half rounds.
  2. Slice apples in 1/4 inch thick slices.
  3. Smash garlic cloves.
  4. zest clementines and remove segments from skin.
  5. remove thyme leaves from branches and set aside.
  6. Add all above ingredients to large ziplock bag.
  7. Make small slits all over pork (top and bottom).
  8. Nestle pork into onions, apples, oranges, thyme and garlic in bag.
  9. Whisk together Cidre and mustard.
  10. Pour over meat.
  11. Marinate for a minimum of four hours in the refrigerator.
  12. Remove from refrigerator an hour before roasting to bring to room temperature.
  13. Preheat oven to 350 degrees.
  14. Roast pork for an hour and 15 minutes, or until internal temperature reaches 160 degrees.


Until next time, Kris