Cider-Roasted Pork Loin

This is basically an adaptation of the beef roast recipe I posted a few weeks ago. Instead of using a beef roast, it uses pork loin. Hard cider stands in for the beer. It would be great alongside some sauteed cabbage or roasted potatoes.

Ingredients:

2 pork loins (you could use just one if you don't want leftovers)

2 TBS olive oil

1 TBS butter

1 medium onion, sliced

1 tsp salt

1/2 tsp black pepper, freshly ground preferred

1 bay leaf

1 12 oz. bottle of hard cider - the dryer (less sweet) the better

zest from one orange

In oven-proof sautee pan or dutch oven, brown pork loin(s) in the olive oil over med-high heat until nicely browned. Remove from pan. Add onions and butter, sautee until onions start to brown. Add bay leaf, salt, pepper, and cider. Stir to deglaze pan. Add pork, cover, and bake in a 325 degree oven for about 2.5 hrs or until pork is tender. Remove pork to serving platter, cover with foil to keep warm. Strain cooking liquid, add orange zest, and reduce over med-high heat by about half. Pour over pork. Serve.

I plan on tossing the leftovers with some barbecue sauce for pulled pork sandwiches. Oh, and regular apple cider could of course be used as a replacement for the hard cider.