Apple Cider Rosemary Glazed Pork Loin

So, this dish has always felt to me not just delicious, but honestly kind of elegant. It brings together the sweetness of apple cider, the fresh aroma of rosemary, and of course the tenderness and juiciness of pork. Maybe it’s the glaze, maybe it’s the presentation, but I just love this recipe—not only for the flavor but also because it looks absolutely stunning on the table. And the best part? It’s actually easy to make, the kind of meal that lets you impress your family or friends with a dish that feels like it came straight off the menu of a good restaurant.

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Apple Cider Rosemary Glazed Pork Loin

Ingredients

• 1 pork loin, about 3 lb (1.36 kg)
• 1 cup (240 ml) apple cider
• 2 tablespoons (30 ml) honey
• 2 tablespoons (30 g) brown sugar
• 2 sprigs fresh rosemary
• 2 tablespoons (30 ml) olive oil
• 4 garlic cloves, minced
• 1 teaspoon (5 g) salt
• 1/2 teaspoon (2 g) black pepper

Needed Equipment

• Baking dish
• Kitchen brush
• Small saucepan
• Meat thermometer

See 5 variations of the recipe at the end.

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Instructions

1. Preheat your oven to 375 °F (190 °C). Make sure the rack is set in the center so the pork cooks evenly. Don’t skip this part—going in with a hot oven helps the meat cook through evenly and stay juicy.
2. Season the pork loin generously with salt and pepper all over, and give it a quick rub so the seasoning sticks. Heat a large skillet over medium-high with the olive oil. Carefully sear the pork on all sides, turning with tongs, until golden brown with a light crust. This step locks in flavor and keeps the juices from leaking out during roasting, so you don’t end up with dry meat.
3. With care, transfer the seared pork loin to your baking dish. Arrange the rosemary sprigs around and under the pork so they release their fragrance during baking and give that deep herbal touch only rosemary can.
4. Time to make the glaze! In a small saucepan, combine the apple cider, honey, brown sugar, and minced garlic. Cook over medium heat, stirring now and then, until the mixture reduces and thickens just a bit—think light syrup consistency. This will take about 8–10 minutes. This glaze is the star of the show.

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5. Use a kitchen brush to coat the pork with a layer of the warm glaze. Take your time, making sure to cover the top and sides evenly. Then slide the baking dish into the preheated oven.
6. Roast the pork for about 1 hour and 15 minutes. Every 20 minutes, carefully open the oven (use oven mitts!) and brush on more glaze. Not only does this deepen the flavor, it also builds that shiny, caramelized coating everyone loves. Keep an eye on the internal temperature with your meat thermometer—it needs to reach 145 °F (63 °C) in the center for a juicy, safe-to-eat roast. Remember, undercooked pork can be risky.
7. Once it hits the right temperature, pull the pork from the oven—gloves on, because it’s hot! Let it rest in the pan for 10 minutes, loosely covered with foil. Don’t skip this rest time; it allows the juices to redistribute so they stay in the meat instead of running out when you slice it.
8. And that’s it! Slice the pork into 1/2-inch (1.3 cm) thick pieces and serve it on a big platter that shows it off. Drizzle with the leftover glaze as a sauce over each portion. This final touch makes the flavor pop and really elevates the presentation.

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Ingredient Substitutions (in case you don’t have something)

• Apple cider: If you don’t have it on hand, go with 100% unsweetened apple juice and add 1–2 teaspoons of apple cider vinegar to balance the acidity.
• Fresh rosemary: You can swap it with 1 teaspoon of dried rosemary or an Italian herb blend; or if you’d rather a citrusy twist, use thyme and a little lemon zest.
• Honey: Trade it out for pure maple syrup or brown sugar, both work great.
• Olive oil: No worries if you’re out—any neutral oil with a medium smoke point (like canola or avocado) works fine for searing.
• Fresh garlic: Sub with 1/2 teaspoon of garlic powder for each clove the recipe calls for.
• Pork loin: A center-cut pork roast or even pork tenderloin also works—just make sure to adjust the cooking time based on the size.

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Prep Tips

• Sear the pork: Always do this over medium-high heat so it browns nicely and helps the glaze stick better.
• Reduce the cider: Don’t skip this step—keep it over medium heat until it thickens slightly before brushing it on.
• Glaze in layers: Repeating because it’s key—always brush on glaze at the start and then every 15–20 minutes for that shiny, flavorful finish.
• Use a thermometer: Total game-changer—some even send alerts to your phone. Pull the pork at 145 °F (63 °C) and let it rest 10 minutes for perfect juiciness.
• Slice it right: Always cut against the grain into 1/2-inch (1.3 cm) slices for a more tender bite.

Common Mistakes (what NOT to do)

• Don’t roast without searing: You’ll lose flavor and the surface will look pale.
• Don’t boil the glaze on high heat unsupervised: Keep an eye on it or it might over-caramelize and turn bitter.
• Don’t overcook: Going past 145 °F (63 °C) to 160–170 °F (71–77 °C) will dry it out and ruin the texture.
• Don’t slice it right out of the oven: Trust me—without rest time, the juices spill out and you’re left with dry pork.
• Don’t overload with rosemary: It’s delicious but strong—use just enough to perfume without taking over.

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FAQ (Frequently Asked Questions)

• Can I cook it on the stovetop? Absolutely: sear it, then cook covered over low heat with the glaze, turning and brushing until it hits 145 °F (63 °C).
• Can I use hard cider (with alcohol)? Yep! Just reduce it a little more and adjust the sweetness with honey if needed.
• Can I marinate the pork? Totally—and it’s extra tasty: 2–12 hours with cider, garlic, and rosemary. Just pat it dry before searing.
• How do I keep the glaze from burning? Brush in thin layers and keep the oven at 375 °F (190 °C). If it darkens too quickly, loosely cover with foil.
• Can I use a slow cooker? Yes: 6–7 hours on LOW. Then thicken the liquid in a pan to glaze at the end.
• Can I use a sugar alternative? Sure—coconut sugar or erythritol work, though you may need to reduce a bit longer for shine.
• What if the glaze turns out too tart? Just stir in 1–2 teaspoons of honey or a pinch of brown sugar, taste, and adjust the salt.
• Can rosemary be swapped with sage? Absolutely—it pairs great with apple and pork and gives a more earthy vibe.
• How do I know it’s done without a thermometer? The juices should run clear and the center slightly pink. Still, I really recommend a thermometer for accuracy.
• Can I double the recipe? Yes; just roast two pieces with space between them. The total time might increase slightly.

Storing & Reheating

• Refrigeration: Store slices with their juices/glaze in an airtight container for up to 3–4 days—no problem.
• Freezing: Wrap portions with glaze and freeze for 2–3 months. Don’t forget to thaw overnight in the fridge.
• Oven reheat: 300 °F (150 °C), covered with foil and a splash of cider or broth, for 10–15 minutes or until hot.
• Stovetop reheat: Low heat with a splash of cider or water, covered to keep the moisture in; flip until warmed through.
• Microwave: Medium power in short bursts with a microwave-safe cover, plus a teaspoon of liquid to keep it from drying out.

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Serving Suggestions

Creamy mashed potatoes with a hint of roasted garlic are perfect with this pork.

Roasted veggies (carrots, Brussels sprouts, red onion) glazed with a touch of cider make a colorful side.

Arugula salad with apple, walnuts, and a honey mustard vinaigrette is a fresh option.

For a drink, try an apple cider spritz with sparkling water and a slice of orange.

And for dessert? How about a warm apple crumble with a scoop of vanilla ice cream—so good!

5 Recipe Variations

• Maple & Mustard: Oh, so good—add 1–2 tablespoons of Dijon mustard and swap honey for maple syrup for a sweet-spicy glaze.
• Lightly Smoked: If you’re into smoky flavors (who isn’t?), stir 1/2 teaspoon smoked paprika into the glaze and finish with flaky salt.
• Citrus-Rosemary: Add zest and 2 tablespoons of orange juice to the cider for bright, fresh notes.
• Mild Heat: Love a little spice? Add a pinch of red pepper flakes or a dash of hot sauce to taste.
• Mixed Herbs: Blend rosemary with thyme and sage for a festive, holiday-style flavor profile.

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Nutritional Info (per serving)

• Calories: 320 kcal
• Protein: 32 g
• Healthy Fats: 12 g
• Carbs: 18 g
• Natural Sugars: 14 g
• Fiber: 0 g
• Sodium: 420 mg

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