Recipe: Pork Roast with Apple Cider Glaze
Greg Atkinson of Seattle Culinary Academy at Seattle Central Community College offers this holiday recipe for Pork Roast with Apple Cider Glaze.
Makes 6 to 8 servings
1 boneless pork loin roast, about 3 pounds
1 tablespoon sugar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon lard or canola oil
1 cup apple cider
2 tablespoons cider vinegar
1. To prepare the pork for roasting: Tie at even intervals with 5 pieces of butcher's twine. No fancy knots are necessary, just loop the twine around the roast and tie it with a regular double knot. Adjust the oven rack to middle position and preheat oven to 325 degrees. Pat the roast dry with paper towels, then sprinkle it evenly with sugar, salt and pepper.
2. Heat the oil in a heavy, ovenproof 10-inch skillet over medium-high heat until just beginning to smoke, about 3 minutes. Sear the roast fat-side down until well-browned, about 2 minutes. Using tongs, rotate roast a quarter turn and cook until well browned, another 2 minutes; repeat until roast is well browned on all four sides. Transfer the browned roast to large plate.
3. In the skillet, stir together the apple cider and cider vinegar and bring the liquid to a full rolling boil, scraping up and swirling in any bits of meat or fat in the pan. Return the roast to the skillet and, using tongs, roll it to coat with the cider glaze. Put the skillet in the oven and roast for 30 minutes. Use tongs to turn the roast over, return it to the oven and continue roasting about 30 minutes more or until the center registers 160 degrees on instant-read thermometer.
4. Use tongs to transfer the roast to a carving board. Using an oven mitt, put the hot skillet back on the stovetop and reduce the pan juices to about 1/3 cup. Snip the twine off the roast, cut into 1/4-inch slices, then sauce with the reduced glaze. Serve immediately.
Chef's note: An ovenproof sauté pan or a cast-iron skillet will allow you to roast the pork and make the glaze in the same pan. It is important to use a smaller, 10-inch pan; a larger one would allow the glaze to cook away in the pan. Naturally raised heritage breeds will produce a roast with better texture and flavor. Shop at a neighborhood farmers market or ask your butcher for organic, pasture-finished pork.
Seattle Culinary Academy
at Seattle Central Community College
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