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Ingredients
1 teaspoon salt
Coarsely ground black pepper
3 pound boneless pork loin
1 long sprig fresh rosemary
2 cups apple cider, divided
Instructions
Coarsely ground black pepper
3 pound boneless pork loin
1 long sprig fresh rosemary
2 cups apple cider, divided
1. Preheat oven to 350F.
2. Combine salt and pepper; rub on roast. Make slits over entire surface of roast and insert rosemary leaves into slits.
3. Place roast fat side up in a medium roasting pan. Pour in 1 1/2 cups apple cider. Cook 1 1/4 to 1 1/2 hours (about 30 minutes per pound), basting every 30 minutes. Remove from oven and let stand 15 minutes before slicing. Add 1/2 cup apple cider to pan; cook, scraping pan to loosen browned bits. Serve pan drippings with roast. Serves 8.
Recipe courtesy of Tuckaway Farms, Relish the Holiday, "Mama Mia!" December 2008.
Nutritional Information
2. Combine salt and pepper; rub on roast. Make slits over entire surface of roast and insert rosemary leaves into slits.
3. Place roast fat side up in a medium roasting pan. Pour in 1 1/2 cups apple cider. Cook 1 1/4 to 1 1/2 hours (about 30 minutes per pound), basting every 30 minutes. Remove from oven and let stand 15 minutes before slicing. Add 1/2 cup apple cider to pan; cook, scraping pan to loosen browned bits. Serve pan drippings with roast. Serves 8.
Recipe courtesy of Tuckaway Farms, Relish the Holiday, "Mama Mia!" December 2008.
Per serving: 250 calories, 7g fat, 105mg chol., 38g prot., 8g carbs., 0g fiber, 380mg sodium.
