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!