Roast pork loin for dinner is a delicious and easy way to cook up something a little different during the week or can make an impressive main dish while hosting dinner guests.
You can also make this ahead and include in your Sunday meal-prep repertoire. It’s delicious and easy to re-heat and serve in just a few minutes.
P.S. Check out my photo gallery at the bottom. My amazing friend and talented photographer, Rosario Vila, captured me in action creating this recipe. Thanks, Ro!
Roast Pork Loin with Garlic Apple Cider Au Jus
This recipe makes enough to for two main course dinners (Serving 4-5 people for each dinner). If you only want to cook one pork loin, just halve the recipe. My motto is Cook Once, Eat Twice!
- 2 large pork loins about 2.5 lbs. each
- 2 cloves of garlic, minced
- 1/3-1/2 cup apple cider vinegar (use the kind with ‘the mother’)
- 2 TBS dried thyme
- 1 TBS sea salt
- 1 TBS course ground black pepper
- 2 TBS olive oil
Directions (5 mins prep, 20-25 min cooking time)
- Pre-heat oven to 425 degrees. Put top oven rack in the middle position.
- Drizzle 1 TBS of the olive oil over the pork and then rub to cover. Sprinkle spices all over the pork loins, be generous on both sides.
- Heat dutch oven or large cast iron skillet over medium-high heat.
- Add remaining 1 TBS olive oil.
- Add garlic and sauté for about 1 minute.
- Put both loins in the pan and brown for about 3-4 minutes until they are well browned. Flip over using tongs and brown the other side.
- About 1 minute before that last side is browned add the apple cider vinegar to help de-glaze the pan.
- Lift up the loins to let the apple cider vinegar get under there.
- Continue to brown for another minute or two. You want to have a little liquid in the pan before you put it in the oven, so add more apple cider vinegar if you need to.
- Place the pan right in the oven, uncovered and cook for about 20 minutes.
- Use a meat thermometer to test for doneness. I like our pork cooked medium with a pink center and it’s done when it is about 145 degrees.
- Pull it out of the oven and tent with aluminum foil and let rest.
- If you are eating it right away, let it rest for 10 minutes right in the pan.
- Slice pork in 1/2 inch pieces and drizzle the juice from the pan over the slices and serve.
- If you are storing for later just wrap each loin in aluminum foil or put in a glass baking dish with a lid and make sure you save that juice in the bottom of the pan!
If you like this recipe, let me know, and better yet, share it with the world!
My sister hand wrote a cookbook for me in 2001. It’s called Sissy’s Recipes, Yummy! The recipe for is on page 3. Originally titled Sugar Cookies (cut-outs) X-Mas.
This is my go-to recipe for Christmas cut out cookies. It makes a lot of dough. I take about 1/3 of the dough and make drop cookies and put rainbow sprinkles on them. If I used all the dough to make cutouts, I’d be making cut outs until New Years!
Holiday Sugar Cookies
- 2 cups sugar
- 1 cup shortening (I used organic coconut oil, you can also use butter)
- 2 eggs
- 1 tsp nutmeg
- 1/2 tsp salt
- 1 cup sour milk*
- 2 tsp baking soda
- 3 1/2-4 cups of flour
*Sour milk – 1 cup milk and 2 TSP apple cider vinegar, stir until curdled
Combine first five ingredients and cream for 2 mins with electric beaters. Add remaining ingredients. Use your best judgment on the flour. I typically end up using all 4 cups. The dough will be very soft. Divide into 3 globs and wrap in saran wrap and refrigerate for at least an hour.
Roll out the dough one section at a time and use your favorite cookie cutters to cut out shapes. Keep other sections refrigerated until you are ready to roll. Place on parchment paper or ungreased cookie sheet.
If you want to drop some of these like I do, just drop them on a cookie sheet and sprinkle with sugar or your favorite sprinkles.
Bake at 375 for about 9-10 minutes depending on your oven.
Let cool completely before you frost.
Summertime doesn’t have to end just because the kids are going back to school or you feel those temperatures drop just a bit. Reminisce the peak of summer with this fresh, flavorful and easy pesto recipe.
I made this batch while I was visiting my family in northwest Indiana earlier this summer. My mom had little planters of fresh herbs growing right outside her front door, which made gathering the basil very easy. The cheese came from a small dairy farm in northern Wisconsin near where my mom’s sisters live. We visited our family up there and took the pesto along with us, so everyone could enjoy. I had to make a second batch while I was there, it’s that good! Visiting family and friends and staying at their homes is always a good time, but if you show up and offer to cook using their local goods, you will always be welcomed back. It’s a great activity to do together and it gives the host a little break from trying to come up with meal ideas.
- 3 cups fresh basil
- 1 cup chopped parmesan cheese chunks
- 1 cup unsalted nut of your choice (pine, walnut or raw almonds)
- 1/2 – 3/4 cup extra virgin olive oil
- 1 tsp salt
- 1 tsp pepper if desired
- Standard food processor or very high powered blender such as a Vitamix.
Place basil in a standard sized food processor and pulse a few times. Then add nuts and pulse a few more seconds. Then add cheese. Pulse cheese a few times and then turn to on position and stream in the olive oil. Keep processing until the pesto is nice and creamy. You might need to stop and scrape the bowl occasionally. Add more olive oil if necessary. Season with salt and pepper. Immediately store in an airtight container otherwise it will start to turn brown.
We use pesto on a variety of things such as homemade pizza, zucchini noodles, spread over salmon or use on sandwiches and bagels. The uses are endless!