Cider-Roasted Pork Loin with Onions

Serves : 6
 

Ingredients:

  • 1 boneless, 2 pound center-cut pork loin roast
  • 5 tablespoons Dijon mustard
  • 2 tablespoons seasoned italian breadcrumbs
  • 1 large onion
  • 24 ounces (2 bottles) hard cider
  • 1 tablespoon olive oil

Instructions:

Preheat the oven to 450 degrees. Spread 3 tablespoons of the mustard over the top, sides, and end of the roast. Sprinkle the breadcrumbs over the mustard-coated portions of the roast.

Cut the onion into 8 wedges. Pour one bottle of cider into the bottom of a 9 by 13 inch roasting pan. Place the roast in the center of the pan and arrange the onion wedges (on their sides) around the roast. Drizzle the onion wedges with the olive oil. Place the roast in the oven and cook until the onions are carmelized, the pork juices run clear, and an instant read thermometer inserted into the thickest part of the meat registers 160 degrees. Add the second bottle of cider about 20 or 30 minutes into the roasting, and occasionally baste the onions with the cider.

When the roast is done, remove the pork and onions from the pan; cover meat with foil to keep warm and let meat rest 20 minutes before slicing.

While the meat is resting, add another 1/2 cup of water and the remaining tablespoons of mustard to the pan. Cook over medium heat, scraping up browned bits. Stir until sauce is fully blended, 3 to 5 minutes. Serve with sliced pork and onions.